Chicken Soup, as Requested
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Chicken Rice Soup
My soup recipe from last Thursday was requested. I rarely ever follow a recipe when I make soup, I just sort of go with what I have on hand. I had a few chicken bones in my freezer left from a chicken I had boned a month or two back. I simmered them in a little water with a few sprigs of fresh rosemary and thyme, and about 6 peppercorns. I simmered this slowly until I had a very simple, light broth.
Also in the freezer, there were some frozen peas and edamame. I placed these in a colander to thaw and drain.
Normally I would cook the rice in the soup, but since I was starting late, I cooked the rice separately in my rice cooker. I used a Lundberg blend, Black Japanica (http://www.lundberg.com/products/rice/gourmet_rice_blends/Lundberg_Black_Japonica%E2%84%A2.aspx), which is what gave this soup such a dark color. I love using these dark rices. They add a richness and depth of flavor that ordinary rice just can’t touch. As an added bonus, they are nutrient-rich and loaded with antioxidants. My rice cooker takes about 45 minutes to cook a batch, so I started this right after the broth was going.
While the broth and rice were cooking, I chopped one onion into about 1/2 inch cubes, sliced 3 stalks of celery, and about 12 baby carrots (because that’s what I had … normally I would use 2 regular carrots). I sauteed these in about 2 tablespoons of good extra virgin olive oil, just until a bit softened. While these were sauteing, I diced about a 1-inch chunk of fresh ginger into small cubes (1/8 inch?), and chopped some fresh thyme and rosemary. Set the ginger and herbs aside for now.
When the broth is ready (you’ll just know), add the peas and edamame to the vegetables. Stir in the fresh ginger, herbs, and give a nice grind of fresh peppercorns. Strain the broth into the vegetables, set the bones aside to cool a bit. Add 1 more quart of chicken broth or stock. If you don’t have any bones on hand to make broth, then just use store bought. You’re going to want a total of about 2 quarts stock for this recipe.)When the chicken bones are cool enough to handle, pull off any meat that’s left on the bones and add it to the soup.
When the rice is done, add it to the soup. Heat the soup through, but you don’t want to boil it.
Ladle the soup into bowls, garnish with a bit of fresh parsley. A little hot sauce is good, too. Enjoy with some good homemade bread!
This recipe can easily be made vegan by using a vegetable broth and no chicken. It is a good, healthy source of complete protein (rice and peas) as well as the edamame beans.