Chicken Soup with Rice and Potatoes
Chicken soup with rice and potatoes is a one-pot meal built on a whole bird simmered slowly with turnips, onion and marjoram. The long cook, 100 minutes before the potatoes go in, gives the broth body and leaves the chicken falling off the bone. This version is unusual: it calls for a full cup of sugar and a habañero, so sweet and hot sit side by side. Taste as you go.
Instructions
Put the whole chicken in a large pot with the water, rice, minced onion, diced turnips, sugar and marjoram. Season with salt, pepper and habañero to your taste.
Bring the pot to a boil, then lower the heat and simmer for 100 minutes. The chicken should be very tender by the end.
Add the quartered potatoes and keep simmering for another 40 minutes, until the potatoes are soft all the way through.
Stir in the minced parsley and taste the broth. Adjust the salt, pepper and habañero as needed.
Serve the soup hot, topped with sprigs of parsley.
Make it personal.
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