Monday, July 23, 2012

(Chicken*) Vegetable & Rice Soup

MHS: This recipe was part of the Culinary Arts course (Spring 2012)
  -- We also made our own stock for this recipe. :) 

9 C  broth (chicken or vegetable)
1½ boneless, skinless chicken breast (or about 12 oz chicken thigh meat), diced in large cubes, cooked
4     carrots, diced
2     med onions, diced
4     stalks of celery, diced
2 C  uncooked rice
        salt and pepper to taste

In a large saucepan over high heat, bring broth to a boil. Add the chicken, carrots, onion, and celery and reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

Add rice and allow to simmer for another 15 minutes, or until rice is tender.

Salt and pepper to taste, as desired.

For the most part, the vegetables will add plenty of flavor to this soup. However, ,any herbs and spices could be added to enhance the soup or alter its flavor and character to your personal taste.

* Without the chicken, you've got a great vegetable/vegetarian soup.

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