Chunky Chicken-and-Rice Soup with Turnips

Ingredients

• 8 cups water
• 1 (3-pound) chicken
• 1 teaspoon vegetable oil
• 2 cups chopped leek (about 2 large)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 3 cups coarsely chopped peeled turnips (about 1 pound)
• 1/2 cup uncooked long-grain or basmati rice
• 2 cups 2% reduced-fat milk
• 1 teaspoon salt
• 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

1. Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.
2. Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; sauté 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.