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Tuesday, 13 October 2015

Chicken & Rice Soup

I came up with this yummy soup quite by accident.  We had family visiting and I needed something that could be eaten late at night when they arrived.  It turned out so flavorful and delicious, everyone loved it!  My kids both wanted seconds!  This is a great recipe if you have leftover roast chicken (or even turkey).  The only thing I realized is that it's next to impossible to take a nice picture of soup - but it's packed full of chicken, veggies and rice, and a nice, quick meal.  Enjoy!

Chicken & Rice Soup
Serves 8-10

Put in a large pot:
3 ½ - 4 quarts chicken broth (or water + GF bouillon. Use ~ 1 tsp/cup water *see note below)
½ - 1 tsp ground turmeric
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
Salt & pepper (use sparingly now - season more towards end)
2-3 cups mix medley of diced veggies (carrot, onion, celery, potato, turnip)

Bring to boil over high heat. Once boiling, reduce heat to medium-low and cook 10 minutes, uncovered.

1 – 1 ½ cups basmati rice (rinse the rice & make sure it’s the cook in 15-20 minutes kind)
Simmer (uncovered) ~ 20 minutes, until rice is tender. 

2 cups cooked chicken, chopped or shredded
Season with additional salt/pepper, to taste.
Serve with chopped fresh parsley (optional).

*Note: There is an Asian mushroom seasoning that is gluten-free, MSG-free, and absolutely delicious to use as a substitute for chicken bouillon. It’s my absolute favorite.  I find it adds a depth of flavor, but doesn’t add a ‘mushroom’ flavor.  It was recommended by our Vietnamese friend (and absolutely fabulous cook), Nam. I love it!

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