Monday, February 14, 2011


When I am looking for an easy meal, I buy a precooked chicken, take the meat off the bones, boil up the carcass with some veggies to make stock and then proceed to make the most delicious chicken soup. It is sooo much tastier than boring, traditional, boiled until it is flavourless soup ( with nasty goopy noodles)


This soup can be made with leftover rice, thus reducing the cooking time by 30 minutes. Leftover, cooked chicken or turkey can also be added to the soup. Sauteing the vegetables well bring out their natural sweetness. This is a key to developing flavour in any dish that call for sauteing vegetables.

7 cups stock or water
1/2 cup brown rice, uncooked
2 tbsp olive oil
1/2 medium onion, diced (I prefer using leeks which look better and aren't so oniony)
1 cup carrots, celery, parsnips, diced (I throw green beans in too)
4 garlic cloves
1 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 cup cooked chicken or turkey
2 tbsp parsley, chopped
salt and pepper to taste

. bring stock and rice to boil, reduce heat, cover and cook for 30 minutes
. saute onion (leeks) carrots, celery and parsnips in oil over medium heat until vegetables start to brown
. add garlic, oregano, cumin, thyme and cook for 30 seconds
. transfer veggie mix to stock along with chicken. Continue cooking for 15 minutes or until rice is cooked
. add parsley before serving

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