Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Truss the chicken and place it in a kettle. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
- Return chicken to kettle; add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
- Add rice, salt and pepper. Cook until chicken is tender, about 10 minutes.
- Untruss chicken. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl. Garnish with fresh chervil, serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 2086 milligrams, Sugar 9 grams, TransFat 0 grams
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