Cooking chicken soup for the Shabbat soul

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Cooking chicken soup for the Shabbat soul
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Cookbook author Adeena Sussman makes Dilly Chicken and Rice Soup from her book Shabbat: Recipes and Rituals from My Table to Yours.

1 cup uncooked long-grain white rice1. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a large pot, heat 3 tablespoons of the oil over medium heat. Place the chicken in the pot, cover, and brown, flipping once, until deeply golden and just barely cooked through, 5 to 6 minutes per side. Transfer to a bowl to cool.

2. Add the remaining tablespoon oil to the pot, then add the leeks and cook, stirring, until translucent, 6 to 7 minutes. Add the carrots, celery, garlic, jalapeño, and another 1/2 teaspoon of the salt and cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the chicken broth, rice, and the remaining 2 teaspoons salt and 1/2 teaspoon black pepper.

*To clean the sliced leeks, place in a bowl and cover with ice water. Swirl for a few seconds, then lift the leeks out of the water, leaving any sand and grit behind.by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2023 by Adeena Sussman, in her Tel Aviv kitchen on Friday morning, Sept. 1, 2023.

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