Thursday, January 14, 2010

Chicken and Rice Soup

  • 1.5 lbs chicken thighs
  • salt and pepper
  • 2 tsp canola oil
  • 2 cups onions, diced
  • 1.5 cups celery, diced
  • 1 cup carrots, diced
  • 2 tsp sage (I prefer a little less, but Breno loves it like this)
  • 1 tsp garlic powder (or real garlic)
  • 1/4 tsp thyme
  • 1/8 tsp nutmeg
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups cooked brown or white rice
Season chicken with salt and pepper (remove skin from chicken for a "healthier", but in my opinon, less tasty soup). Heat an 8-quart pot on medium. Sear chicken in oil until golden, about 10 minutes. Meanwhile, mix onions, celery, carrots, sage, garlic, thyme and nutmeg. Add vegetable/spices to chicken. Satue until onions are translucent, about 5 minutes. Add broth and water. Cover pot and bring to a boil. Reduce heat and simmer 30 minutes (until chicken pulls away from the bone). Remove chicken, discard bones and add meat back to the pot. Mix in rice just before eating and heat 2 to 3 minutes.

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