Chicken Rice Soup with Apples

Description Chicken Rice Soup with Apples
Serves 8

4 Tbsp. unsalted butter
2 onions, chopped
1 whole parsley root, chopped
3 ribs celery, chopped
1 sm. whole tomato, chopped
4 med. whole carrots, chopped
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
2 tsp. salt, plus more for seasoning at end
1/4 tsp. ground black pepper, plus more for seasoning at end
1 (3-4 lb.) chicken, cut into 8 pieces & backbone removed
1/2 cup cooked rice
1 Tbs. Apple, Chopped Fresh parsley, minced

Bring water to a boil. Melt the butter in a large, heavy casserole. Add the onion, parsley root, celery, tomato and carrot. Cook the vegetables, stirring occasionally, for 5 minutes. Add the wine and reduce for 5 minutes. Add the chicken stock, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil. Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.

Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-sized pieces. Skim surface of stock. Return chicken meat to stock and correct the seasoning with salt and pepper, to taste. Bring to a simmer and serve with rice. Sprinkle with apples and parsley.

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