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Turn Off the Stove Chicken Soup

Time--not wasted gas or energy--is the workhorse behind this soup. Simply sauté a handful of flavorful ingredients, add stock, bring to a boil, slap on the lid and turn off the heat. Walk away and when you come back, open the pot to a soup that tastes like it took hours to prepare. While optional, the Parmesan rind melts into the soup and adds a rich umami flavor. Make sure the lid is on tight though, as the rice will cook more slowly if steam is escaping.
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Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine british
Servings 6 people
Calories 2250.7 kcal

Equipment

  • 1 Dutch Oven
  • 1 Vegetable Peeler
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots halved and thinly sliced
  • 2 stalks celery thinly sliced
  • 2 leeks halved, white and light green parts thinly sliced
  • 2 cups chopped cooked skinless chicken from a rotisserie chicken
  • 3/4 cup long-grain white rice
  • 2 cloves garlic finely chopped
  • 2 quarts low-sodium chicken broth
  • 4 strips lemon peel removed with a vegetable peeler, plus 2 tablespoons juice
  • 2 dried bay leaves
  • 1 piece Parmesan rind optional
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh dill
  • Grated Parmesan for serving

Instructions
 

  • Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leeks and cook until the leeks begin to wilt, about 2 minutes. Add the chicken, rice and garlic and stir to coat the rice in the olive oil. Cook to toast the rice lightly, about 1 minute. Add the broth, lemon peel, bay leaves and Parmesan rind, if using. Season with 1 1/2 teaspoons salt and several grinds of pepper. Bring to a boil and cook for 2 minutes. Cover the pot tightly and turn off the heat. Let sit for 18 minutes without peeking.
  • Uncover and discard the lemon peel, bay leaves and Parmesan rind, if added. Stir in the lemon juice, parsley and dill. Season with salt, if needed. Serve the soup, passing grated Parmesan at the table.

Notes

The 'turn off the stove' method relies entirely on residual heat and a tightly sealed pot; ensure your Dutch oven lid is snug to guarantee proper rice cooking. Avoid peeking, as this releases crucial steam. For maximum flavor, use a high-quality chicken broth. The Parmesan rind is excellent for deep umami; if omitted, a splash of fish sauce or a dash of nutritional yeast can offer a similar savory depth. Add the fresh herbs and lemon juice *after* cooking to preserve their vibrant flavor and aroma. Consider browning the chicken lightly before adding if using raw chicken for richer taste, though rotisserie works great for speed.