Sunday, October 16, 2011

chicken and rice soup

Made some great soup tonight, so I thought I'd share this recipe I found online on this blog
Here is how I modified the recipe and below is the copied recipe:
I doubled it (because I was taking to some friends with a new baby), but it made a lot!  I also used Orzo pasta instead of rice and it was great in it.  I also added a bay leaf. I also used milk instead of white wine

Shortcut chicken and rice soup
3 tbsp olive oil or butter
1 medium red onion, finely chopped
10 ounce package shredded carrots (3-4 carrots depending on size if you get whole carrots)
2 cups celery, thinly sliced
1 cup white wine such as chardonnay
8 cups chicken broth (I like Trader Joe's low-fat, low-sodium, gluten-free)
1 whole, cooked chicken, meat removed from bones, roughly chopped (4 cups roasted chicken) or milk/cream
2-4 tbsp lemon juice, depending on your taste
1/4 cup cilantro, finely chopped
3/4 cup arborio rice or orzo pasta
salt and pepper

Heat oil or butter in a large stock pot over medium-high heat, adding onion, carrots and celery.
Add dash of salt and a couple grinds of pepper.
Cook with lid on for about 5 minutes until veggies soften, stirring and making sure they are cooking, but not really browning.
Add wine and cook another 5 minutes.
Add broth, chicken and lemon juice and cook until hot.
Add cilantro and arborio rice plus salt and pepper to taste.
Cook 20-30 minutes or until rice is done.

So I like lemon. A lot. I tried to temper that and make sure this soup was not too lemony. I think 4 tbsp is a good amount of lemon juice. But if you are not so big on the lemon, add 2 tbsp, taste it and add more until it has the amount of lemon that you like.

I also really like cilantro, but I know some people don't.
This would work well with Italian parsley as a substitute.

Same with the rice. I had arborio, which is normally used in risotto. So I used arborio.
Pretty much any rice would do. But I tend to like a sturdier rice likearborio. I think it stands up better to being cooked, frozen and reheated.
Or use some orzo pasta.

I like to cook the rice right in the soup instead of cooking it separately and adding it later because the starch in the rice helps thicken the broth a little.
So you end up with a brothy soup that is not thin. And it is packed with stuff.
Every bite has chicken and veggies.

Oh, and I got nine 1.5 cup servings out of this.

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