It's all in the details
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| Classic Chicken and Rice Soup | |
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| For Tim Chin's latest, he took a close look at a comforting classic: chicken and rice soup. The foundation of this recipe pulls from classic chicken soup flavors; we're not reinventing the wheel here, but rather focusing on careful execution. It starts with roasted chicken wings to build a robust base for chicken stock, then aromatics like charred onion and a healthy amount of black pepper. Poaching and shredding chicken leg quarters separately from the base of the soup ensures the meat won't be overcooked and removes a lot of the guesswork. From there, the soup incorporates the usual suspects: carrots, celery, parsley, and, of course, frozen peas. | | | |
| Chicken soup, any way you want it | |
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