CHICKEN AND BROWN RICE SOUP
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I adapted this chicken and brown rice soup recipe from one of my favorite cookbooks: The Gourmet, edited by Ruth Reichl.
This soup is very easy to prepare. You just throw everything into the pot at once and walk away. Don't use white rice instead of brown, since it would get mushy. To enhance the flavor, you might sauté onion, carrots and celery for 5 minutes, then add chicken, rice, parsley, saffron and salt.
This soup is very easy to prepare. You just throw everything into the pot at once and walk away. Don't use white rice instead of brown, since it would get mushy. To enhance the flavor, you might sauté onion, carrots and celery for 5 minutes, then add chicken, rice, parsley, saffron and salt.
Serves 6
Prep time 10 min Cook time 1 hour
Ingredients:
1/2 large onion, chopped
2 celery stalks, chopped
2 medium carrots, cut into 1/4-inch-thick slices
1/2 chicken
1/2 cup brown rice, washed and drained
1/4 cup fresh parsley leaves
1/4 tsp. saffron
Salt, to taste
1 tsp. freshly ground black pepper or to taste
7-8 cups water
Prep time 10 min Cook time 1 hour
Ingredients:
1/2 large onion, chopped
2 celery stalks, chopped
2 medium carrots, cut into 1/4-inch-thick slices
1/2 chicken
1/2 cup brown rice, washed and drained
1/4 cup fresh parsley leaves
1/4 tsp. saffron
Salt, to taste
1 tsp. freshly ground black pepper or to taste
7-8 cups water
Combine onion, celery, carrots. chicken, rice, parsley, saffron, and 1 tsp. salt in a soup pot. Add water and bring to a boil, reduce heat, cover, and simmer, skimming off foam and fat as needed, for 1 hour.
Transfer chicken to colander. When cool enough to handle, remove meat, discard skin and bones. Shred chicken and return to soup. Add more salt if needed and black pepper to taste, and reheat.
Transfer chicken to colander. When cool enough to handle, remove meat, discard skin and bones. Shred chicken and return to soup. Add more salt if needed and black pepper to taste, and reheat.
Sincerely yours,
Nellie
Nellie
