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Wednesday, March 4, 2015

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.

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