Good Old Fashioned Chicken and Rice Soup
I mentioned in my previous post that I was deflated over this Global Warming crisis; to soothe my soul I made this pot of soup. This was without a doubt THE most delicious soup I have ever made and not to toot my own horn, I’ve made a few delicious soups! (Modest-schmodest). So in the event summer is actually here now, this is a great recipe for your autumn repertoire.
Serves 8
6 Cups sodium reduced chicken stock
2 Boneless, skinless chicken breasts
1 796 ml can of diced tomatoes
2 Medium carrots, finely chopped
2 Medium onions, finely chopped
1 Large stalk of celery, finely chopped
1 Medium russet potato, peeled and finely chopped
½ Cup long grain rice (I used white…eeek!)
5-6 Sprigs fresh thyme
2 Bay leaves
½ tsp salt
½ tsp pepper
¼ tsp turmeric
Bring stock to a boil in a large pot.
Add all ingredients, mix well and bring the pot back to a boil.
Drop heat to medium-low, cover and simmer for one hour.
Taste and adjust seasoning.
Notes:
- Finely chopped is bigger than diced!
- You may need to add water to leftover soup because it may be too concentrated.
- I learned the turmeric trick from Pioneer Woman, thank you Pioneer Woman!
