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Saturday, January 1, 2011

Recipe: Chicken Soup with Rice or Noodles

Makes 4 servings
Time: 30 minutes

This is a thin chicken soup with the rice, meat, and vegetables acting as a garnish rather than a major player; see the variation if you want something more substantial. Use orzo or other tiny pasta, angel hair or other thin noodles, ribbons or other egg noodles, or other cooked grains in place of the rice.

5 to 6 C chicken stock
½ C long-grain rice or pasta
1 celery stalk, minced (optional)
1 C raw or cooked chopped boneless skinless chicken, or more
Salt & freshly ground black pepper to taste
Minced fresh parsley or dill leaves for garnish

Place the stock in a large, deep saucepan or casserole and turn the heat to medium-high. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes.
Stir in the chicken. If it is raw, cook another 5 to 8 minutes, until it is cooked. If it is cooked, cook 2 or 3 minutes, or until it is hot. Season with salt and pepper, garnish, and serve.

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