Ah the cool weather makes you want a nice bowl of soup, doesn't it? I have a desire to become a really good soup maker.
I started with Chicken with Rice Soup because it seemed simple and tasty and just a good place to start.
I found this recipe that looked just as I wanted my soup to look:
Easy Chicken and Rice Soup Recipe
Ingredients:
Directions:
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
*Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *
My Notes:
I had many of the ingredients. I liked that I didn't have to pre-cook the rice ahead of time.
I find cloves of garlic to be too strong and the taste to be acrid so I peeled one and snipped a few tiny slices slices off of the end of a clove. Plenty!
I used powdered thyme, had no bay leaf (but now I have some :) and I used ground pepper, not the freshly ground stuff.
I cooked the chicken breasts for about half an hour and poked them with a fork to make sure they were cooked. Removing the skin wasn't too bad of a job. I used the single fork method to removed the meat from the bones/breast. I poured in about three cups of the broth made by cooking the chicken in place of some of the broth. I didn't get my chicken pieces quite as small and tidy as I might have.
Next time I make it I would reduce the uncooked rice to 1/2 cup because I'd like it a little more soupy, if you know what I mean.
The soup was the best soup I've ever eaten. Wonderful flavor, just the best.
I see below my spouse wants all the rice, so we'll stick with one cup.
*Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *
My Notes:
I had many of the ingredients. I liked that I didn't have to pre-cook the rice ahead of time.
I find cloves of garlic to be too strong and the taste to be acrid so I peeled one and snipped a few tiny slices slices off of the end of a clove. Plenty!
I used powdered thyme, had no bay leaf (but now I have some :) and I used ground pepper, not the freshly ground stuff.
I cooked the chicken breasts for about half an hour and poked them with a fork to make sure they were cooked. Removing the skin wasn't too bad of a job. I used the single fork method to removed the meat from the bones/breast. I poured in about three cups of the broth made by cooking the chicken in place of some of the broth. I didn't get my chicken pieces quite as small and tidy as I might have.
Next time I make it I would reduce the uncooked rice to 1/2 cup because I'd like it a little more soupy, if you know what I mean.
The soup was the best soup I've ever eaten. Wonderful flavor, just the best.
I see below my spouse wants all the rice, so we'll stick with one cup.
I would lobby for no change. It was the best soup ever. Everyone should hope for a HQW like mine.
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