I know most people think chicken noodle soup when they are
sick, but since I don’t eat noodles and my daughter prefers rice (aww, she
takes after me), we do chicken and rice soup. The kidlet has been battling a
fever and congestion for the last four days so Saturday I ran out and grabbed
the stuff to make her favorite chicken & rice soup.
I think this kid would waste away if she didn’t like soup.
Since she was about 3 years old, soup has been one of the best (and sometimes
only) ways I can get her to eat vegetables . I’m starting to suspect a
biological reason for this, but I’m waiting to find out about this from a
doctor.
Anyway, here’s my chicken & rice soup :*
*This
is not necessarily a gluten-free or dairy-free recipe. I knew I was not going
to be eating it, so I wasn’t checking the ingredients in everything. I also was trying to make it fast. Cream of
chicken soup is NOT GF or dairy-free. I’m not sure about the Uncle Ben’s.
Chicken & Rice Soup
1-2 lbs of chicken thighs, with skin.
8 cups of water
3-5 cloves garlic, minced
1 Tbsp whole peppercorns
Juice of one lemon
1 box Uncle Ben’s long grain & wild rice
6 oz frozen mire poix (diced celery, onions and green
peppers)
6 oz frozen sliced carrots
1 can cream of chicken soup
Place the chicken thighs in a large stock pot. Add water to
the pot. Then add the seasoning packet from the box of rice (do not add the
rice), garlic, lemon juice and peppercorns. Bring water to a boil.
Reduce the heat to low and let chicken cook at a slow boil,
uncovered, for 10 minutes.
Remove the pot from heat and cover. Let stand for about
25-35 minutes, until chicken is no longer pink in the middle.
Take the chicken out of the stock with tongs and let cool
until you can remove skin.
While the chicken is cooling, strain stock with a mesh
strainer. Make sure you have a bowl or pot large enough to catch all the stock.
Pour the strained stock back into the stock pot. I only put about half the
stock back in the pot and refrigerated the rest for future meals.
Place the stock pot over medium-high heat and add the
veggies. Bring the mixture to a boil and add rice. Lower heat to a simmer.
While soup is simmering, remove skin from chicken and
discard. Then remove meat from bones. Dice chicken into small pieces. Add about
half the chicken in the soup and keep the rest for later meals. If you want
more chicken in the soup, add all of it!
Once soup has simmered about 15 minutes, whisk in the cream
of chicken soup (this could easily be replaced with a little cornstarch roux to
thicken the soup as well…or even leave it out for a thinner, brothier soup).
Let the soup simmer about 5 more minutes. Remove from heat
and serve immediately!
Serves 6-8.
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