Chicken and Rice Soup

2015-09-01 17.55.06RECIPE #52, DAY #65

ORIGINAL RECIPE: None. It was born of necessity

TIMING: 1 hour

DIFFICULTY: Easy enough

TOOLS: A soup pot, cutting board, and other basic kitchen items

COOK TYPE: Stovetop. Browning and simmering

2015-09-01 17.55.12HEALTH: You can feel good about this soup, especially if you choose to go with a whole grain (rice) over the white rice that I used. We’ve got lean(ish) protein, veggies, homemade broth (which makes itself while you cook), and grains.

Also, if you happen to be sick or know someone with a cold, this would be a wonderful meal to have (or share). It is naturally anti-inflammatory, or so they say, and the warm, brothy meal would feel so nice…

EXPERIENCE: Really, it didn’t feel like chicken soup season to me, and no one in our house was sick. However, I wanted something different to do with chicken drumsticks (which, if you haven’t noticed, is a nearly constant battle in my kitchen. Half of us won’t tolerate meat on the bone while one of us has a grocery budget to live up to). So I thought, Isn’t there something I could poach and then shred the chicken to make? Then my mind wandered to tacos, burritos… but our pantry was a little on the low side. Chicken noodle soup? Out of pasta. Chicken rice soup?

Alright, let’s make that happen.

I am a pro at chicken noodle soup, but I wanted this to taste different from my usual, so I changed up the ingredients a bit. Not something I would use on Next Food Network Star, but a recipe that is straight-forward and produces a legitimate bowl of soup.

NOTES: The apples here are optional. I just wanted a little something sweet in the soup, and had some on hand. Pears would also work. As a replacement, you could also add 1 cup apple juice, apple cider, or hard cider. Or you could throw in parsnips or rutabaga or even turnip, if you want a more bitter or earthy flavor.

***

  1. In the bottom of a soup pot over medium-high heat, drizzle 2 tablespoons grape seed oil. Drop in 6 chicken drumsticks and brown, turning with tongs, until brown on all sides.
  2. Dump in 2 quarts water, 4 diced carrots, 3 diced celery stalks, 1 thin-sliced onion, 2 pressed cloves garlic, 1 bay leaf, 1 teaspoon salt, and optional 2 peeled, diced apples. Stir up the drumsticks, bring to a boil, and simmer, covered, for 1/2 hour. Skim occasionally to remove scum.
  3. Remove chicken and set aside on a cutting board to cool. Add 1/3 cup rice and stir. Partially cover and simmer another 1/2 hour, stirring occasionally.
  4. Meanwhile, when the chicken has cooled, remove skin and pull meat off the bone. Throw away the skin, bones, tendons, etc. and chop up the rest of the meat. Stir it back into the pot and add a hefty dose of ground black pepper.
  5. Check rice for doneness. When it is cooked through, taste soup for salt and pepper.

***

Serve with a Vernors and a movie marathon.

*Recipe changed from the original.

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