Sunday, December 6, 2009
Chicken & Rice Soup
Winter is the perfect time for soup! I've been having fun making up soup recipes, and this chicken & rice soup is my version of something that was served at our church's Community Kitchen. I must say, I think my version tastes a bit better. I had a lot of time to let it sit, though. I ended up with a ton of soup, so I took some to my sister, who seems to be fighting some kind of cold like Weslee and I are. I don't usually measure my recipes, but here is a rough estimate of what went into the soup:
Boil 2 chicken breasts in a big pot(I tossed a little salt and pepper in the water, and probably had 8-10 Cups water)
Cook 2 Cups Rice (I have a rice cooker, so I did the chicken and rice at the same time)
1/5 Onion, chopped
3 Cloves Garlic, minced
2 Whole Carrots, diced
Spices to taste
6-8 Bouillon cubes (I put in a few less than the amount for the water I had)
Remove chicken from water, set on cutting board to rest. Strain water from pot into another container. In pot, add a couple teaspoons olive oil, saute onions, garlic and carrots. Add seasonings. Slowly add a few cups of water, adding each when the previous water returns to a boil. Add bouillon cubes as water boils. When you've added about 6 cups of water, start adding spoonfuls of rice. When rice has been added, chop chicken into bite-sized pieces and add to pot. You may need to add more water, depending on how much the rice has absorbed. The starch from the rice will thicken the soup. Let soup simmer for 1/2-1 hour to let flavors meld.
Like I said, the recipe is not exact, but just a rough estimate of what I did. Experiment with it to figure out what you like best. I served it with some garlic bread, but that's not a requirement. It's really a stand-alone meal, as well. It's a great alternative to chicken noodle soup, and was very soothing to my cold.