Stuffed Chicken Soup

By Golfwidow7

Ingredients

• For The Stuffing
• 2 tablespoons unsalted butter
• 1/2 medium onion, cut into 1/2-inch dice
• 1 cup finely chopped pork sausage, removed from casing
• 1 cup fresh bread crumbs
• 1 large egg, lightly beaten
• 1 cup freshly grated Parmigiano Reggiano cheese
• Salt and freshly ground black pepper, to taste
• For The Soup
• 1 broiler chicken (3 pounds)
• 8 cups water
• 3 medium carrots, peeled and thinly sliced
• 2 medium ribs celery with leaves, thinly sliced
• 1 large onion, cut into 1/2-inch dice
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
• Salt and freshly ground black pepper, to taste
• 1/2 cup long grain rice
• 1 cup freshly grated Parmigiano Reggiano cheese

Preparation

Step 1

To prepare the stuffing Melt the butter in a large skillet over medium heat. Add the onion and pork sausage. Sauté until lightly browned, about 8 minutes. Transfer to a large bowl, scarping the skillet with a rubber spatula. Add the bread crumbs, egg, cheese, salt and pepper and mix thoroughly.
To prepare the soup Rinse the chicken thoroughly in cold water, both inside and out. Remove as much fat as you can. Pat dry with paper towels. Place the stuffing in the chicken’s body cavity, and close both neck and body openings with metal skewers. Use kitchen string to tie the legs together and the wings to the body. Place the stuffed chicken in a large soup pot. Add the water, carrots, celery, onion, parsley, thyme, salt, and pepper. Bring to a boil over medium to high heat, then reduce the heat to a very slow but steady simmer. Cover and simmer until the chicken is cooked through, about 1 1/2 hours. Carefully remove the chicken and place on a platter. Keep warm by covering with a clean kitchen towel or aluminum foil. Add the rice to the soup pot and cook, covered, until the rice is al dente (tender but still firm to the bite), 15 minutes. Ladle the soup into warmed bowls and served accompanied by the grated cheese.
Serving
To serve the chicken, scoop out the stuffing and slice it. Cut up the chicken and serve as a second course, along with the stuffing.
Serving Size