Chicken, Rice And Vegetable Soup
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 3
- 1/2 cup uncooked rice (jasmine)
- 1/2 cup uncooked brown rice
- 3 -4 cups chicken broth or 3 -4 cups chicken stock
- 9 baby carrots, sliced â¼ inch
- 1/2 cup chopped onion
- 1 stalk celery, sliced â¼ inch
- 4 cloves garlic, minced (1 reserved)
- 1/2 cup wine
- 2 teaspoons poultry seasoning (and/or other spices your choice)
- 1/2 lb boneless chicken breast, cut into â½ inch cubes
- 1 cup sliced mushrooms, large pieces cut in half
- 1 teaspoon worcestershire sauce
- salt
- black pepper
Recipe
- 1 mix, wash and cook the rice, i use a rice cooker.
- 2 put 3 cups of chicken broth in a 3 qt sauce pan.
- 3 add last cup of broth later if you want it more soupy.
- 4 bring to a slow boil.
- 5 add carrots, celery, onion and about three cloves of the minced garlic.
- 6 cover and simmer for about 15 min until vegetables are soft.
- 7 while broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or chicken seasoning.
- 8 add last clove of the minced garlic.
- 9 mix well and bring to a slow boil.
- 10 add chicken and cover, stir chicken every few minutes until cooked through.
- 11 when chicken is done add contents of pan to broth mixture.
- 12 when rice is done add to broth mixture along with mushrooms and worcestershire sauce.
- 13 salt to taste.
- 14 (taste first; chicken broth can be salty).
- 15 black pepper to taste.
- 16 simmer until mushrooms are soft then serve.
No comments:
Post a Comment