Chicken Bog's rather colorful name stems from both the chicken being bogged down in fluffy rice and from its swampy South Carolina Lowcountry origins. This classic soup has a depth of chicken flavor that you need to taste to believe, with richness and savoriness infused in every bite. With bites of juicy chicken, crunchy green onions, and peppery sausage, you'll sink with a happy sigh into the taste of Chicken Bog. You'll never go back to traditional chicken noodle soup after trying this.
Ingredients• 3 1/2 pounds chicken pieces, bone-in, skin-on • 2 cups chicken stock • 2 cups water • 1 small onion, coarsely chopped • 2 medium carrots, sliced • 2 medium stalks celery, sliced • 3 cloves garlic, coarsely chopped • 1 teaspoon kosher salt, or to taste • 1/2 teaspoon freshly ground black pepper • 1 teaspoon dried thyme • 2-3 sprigs fresh parsley • 1/2 teaspoon dried, crumbled rosemary • 1 cup long-grain white rice • 8 ounces smoked sausage • 2 medium green onions, sliced • 1 tablespoon fresh parsley, finely chopped, optional, for garnish
Place the chicken pieces in a dutch oven.
Add in the chicken stock, water, onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.
Place the dutch oven on the stovetop over medium-high heat and bring the mixture to a boil.
Reduce the heat to low and cover the pan.
Simmer the chicken until cooked, with a meat thermometer reading 165 degrees F when inserted into the thickest part of the chicken, about 35-45 minutes.
Remove the chicken from the dutch oven and set it aside to cool slightly.
Strain the broth in the dutch oven, discarding the solids and returning the broth to the pot over medium heat.
Once you can handle the chicken, chop, debone it, and remove the skin.
Place the bones in the broth and bring the broth (with the bones) to a simmer.
Reduce the heat to low and let the mixture simmer until the broth thickens to about 3 cups, about 10-15 minutes.
Taste the broth for seasoning and remove and discard the bones.
Add the chopped chicken, rice, sausage, and green onions to the broth.
Cook until the rice is tender, about 20-25 minutes.
Stir to fluff the rice, then top with 1 tablespoon chopped fresh parsley, if desired.