Tuesday, July 30, 2013

Chicken and Rice Soup

Original recipe by Emeril Lagasse, modified by Gillian Anzel

Prep Time:15 minInactive Prep Time: -- Cook Time:45 min

6 to 8 servings
Bones from 4 chicken breasts
1 cup chopped onions
2 stalks of chopped celery including leaves
Teaspoon salt
1 cup diced carrots
2 minced garlic cloves
1/4 cup fresh parsley leaves (2 tbsp dried parsley)
2 tablespoons chopped fresh basil (2 tsp dried basil)
2 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed pepper
1 1/2 quarts chicken stock
1 cup long grain white rice, uncooked

Add Kirkland organic no salt seasoning to taste

Cover chicken bones with filtered water and boil until meat can be peeled from bones. Throw away the bones. In the meantime add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Add the chopped vegetables, spinach, and pepper. At he same time add the rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_6054_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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