Julia Child's Chicken Soup (from Chef Paulette)
7 cups chicken stock or broth divided
2 medium onion, diced, divided
1/2 cup raw white rice
1 boneless, skinless chicken breast
2 celery stalks, diced or julienned
3 carrots, diced or julienned
2-3 tablespoons minced parsley
salt & pepper to taste
In a medium saucepan, bring 4 cups of chicken stock to a boil. Add one of the diced onions and 1/2 cup raw rice. Cook at a lively simmer until the rice is tender, about 15 minutes. Using an immersion blender (careful, liquid is hot) blend the rice and onion in the stock until smooth. (Alternatively, add to a blender and blend.)
Meanwhile, in another medium saucepan, heat 3 cups of stock and add the diced celery, carrots and dice from the 2nd onion. Add the chicken breast. Simmer until chicken is cooked through. Take out chicken and dice or sliver meat. Return to the simmering vegetables until vegetables are cooked through (about 20-25 minutes total).
Add cooked chicken and vegetables to pureed rice and onion stock - adding more cooking liquid from vegetables if you'd like to thin it out. Adjust seasoning by adding salt & pepper, if desired (note: boxed chicken broth or stock is usually already salty enough). Sprinkle with parsley. Serve hot.