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The Only Chicken Soup Recipe You’ll Ever Need

kept bycindicobbs
recipe bySaveur

1 whole chicken (about 4¼ lb.), skin removed
Neck and back bones of 1 additional chicken (optional)
1 lb. carrots (about 5 medium-large), peeled, ends trimmed
1 large yellow onion, halved through the stem
1 small head of garlic, top ½ inch cut off
20 black peppercorns, plus freshly ground black pepper for serving
1 bay leaf
Kosher salt
3⁄4 cup brown or white rice
1 tsp. tomato paste
1⁄4 tsp. Asian fish sauce
3 cups finely torn or chopped Tuscan kale (from about 1 bunch)
Finely grated Pecorino Romano and crushed red chile flakes, for serving



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