Saturday, June 4, 2011

Chicken and Rice Soup

Chicken soup made from a whole chicken and homemade broth cannot be beat! (I know it's 98 degrees outside... stash this away for the fall.)

To make this soup, place a whole chicken in a stock pot and cover with water.  Bring to a boil and skim off the scum that rises to the top.  Reduce heat and simmer until meat is done (45 minutes or longer).  Turn off the burner and carefully remove chicken to a large platter (keep your broth in the pot - it should amount to 3 quarts or so).  Let cool and then pull the chicken off the bones.  (You can use the bones, skin, etc to make bone broth in the crock-pot)

Chop the chicken up into bite-sized pieces and place back in your stock pot with the homemade broth.  Turn the heat back on and add:

1 onion, chopped
5 garlic cloves, minced
2 cups brown rice (uncooked)
4 carrots, peeled and sliced
1 cup celery (including any leaves), sliced
1 bay leaf
2 tbsp sea salt
1/2 tsp pepper
1/2 tsp thyme
1 tsp basil

Let simmer until veggies are done to your liking.  Enjoy!

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