Chicken and Rice Soup
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
Have you ever had really good chicken soup? I mean really, really, good chicken soup. The kind that tastes so good that you just know that in addition to having incredible taste, it has healing properties too?
Yeah, I haven't either I don't think. Let's face it, we rarely get Grandma's homemade chicken soup anymore.
This all started when I bought a whole roasted chicken at the Supermarket. But after having chicken and mashed potatoes for dinner for a couple of nights, I tired of chicken for dinner.
I didn't want to waste the chicken carcass, and never having made homemade chicken soup before, I thought this would be the ideal time to try.
1 tablespoon olive oil
1 large sweet onion, diced
3 cloves garlic, minced
2 tablespoons Herbs de Provence (or your own selection of herbs)
3 chicken bouillon cubes
1 litre carton of liquid chicken stock
3 carrots, washed and sliced
2 stalks celery, washed and sliced
3 cups water
¾ cup cooked rice
2 teaspoons ground pepper
Salt to taste
Parsley for garnish
Heat a large pot over medium heat with olive oil. Add diced onions and saute until onions are translucent. Add garlic and saute for 30 seconds more until fragrant. Add bouillon cubes, chicken broth, water, herbs and chicken carcass. Yeah, just dump the whole carcass right in.
Bring to a boil, lower heat until soup is gently simmering. Cover and cook for 2 hours.
Remove carcass, and all bones, and return any chicken meat to the pot.
Add rice, celery and carrots and simmer for another 30 minutes until carrots and celery are just cooked.
Season with salt and pepper to taste. Serve and enjoy.
Looking for an easy camp bread to go with this recipe? Try making - Naan.
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