Wednesday, December 1, 2010

Chicken and Rice Soup- perfect for cold winter days!

After making a large pot full of Stock over the weekend- the question became- what to do with it?  As I talked about yesterday there are TONS of uses for stock, so it was really just a matter of choosing.  To be honest, the choice was pretty easy for me.  I was looking for something to take for lunch for the week.  Something easy, something tasty, and something easily transportable.  I decided on a nice big pot of chicken and rice soup.  

I love chicken soup- and I love it in all forms.  Those gross dehydrated packages Lipton chicken noodle soup?  I love them.  I have to have them in my cupboard at all times.  I am not at all ashamed to admit that.  However, as tasty as those little packages are, nothing really beats homemade chicken soup, with all of those wonderful touches that only you can put in.


Fiona's Homemade Chicken Soup, with Homemade Turkey Broth

2 tbsp olive oil, divided
2 small onions, chopped (divided)
2 carrots, diced (divided)
4 celery stalks, diced (divided)
2/3 cup chopped fresh parsley (divided in half)
10-12 stems fresh thyme (divided in half)
6 leaves sage, chopped, (divided in half)
4 cups white wine (divided in half)
4 to 5 white button mushrooms, sliced or diced
1 small zucchini, cut into large chunks
2 boneless skinless chicken breasts
1 cup (raw) brown rice, prepared according to package
Stock
Water
Sat and pepper


In a small pot combine half the onion, carrots and celery with a tablespoon olive oil over medium heat.  Add half the herbs as the onions become translucent.  Add the chicken breasts, half the wine and enough water to cover the breasts.  Allow them to poach until done.  Remove the breasts from the liquid and set aside to cool, and dice.  Discard the liquid.  

In a large pot, combine the remainder of the onion, carrots and celery.  Following the same as above, add the herbs, salt and pepper, and then the stock, and the remainder of the wine.  I let this simmer for about 15- 20 minutes before adding the chicken and the rice, mushrooms and zucchini.  I served over a bed of baby spinach leaves so they would just wilt in the liquid.


Chicken soup is just so satisfying, and it can be so versatile by varying the types of herbs and vegetables used.  This pot rendered a slightly sweet flavor, with a lot of herbal overtones, and great big pieces of vegetable and chicken to make me really feel like I was eating a lot.  


What is your favorite way to make chicken soup?

5 comments:

Megan said...

Yum! Love how you threw mushrooms and zucchini in there. My chicken soup post is coming tomorrow. Don't be offended though -- I don't like rice in my soup. :/

Meghan@travelwinedine said...

Soup is the best! I love chicken tortilla soup with some tomatoes, corn, hot sauce, etc.

The Small Boston Kitchen said...

That last picture of your soup is breathtaking! Love, love, love chicken soup. So good, especially on a night like tonight!

Meesh said...

this looks great. i made soup this week too - must be the weather!

Justin said...

Making stock is a hobby/obsession of mine. I'm always on the lookout for new recipes to try, this one looks great.

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