Cure-All Chicken Soup


  • 1-3/4 C. water
  • 2 C. quick cooking brown rice (10 minute)
  • 1 t. vegetable oil
  • 1 large onion, ( for 1 C. chopped )
  • 20 already peeled baby carrots, ( for 1 C.chopped )
  • 3 ribs celery ( for 1 C. chopped )
  • 1 tsp bottled minced garlic
  • 1 tsp minced ginger
  • 1 large can (10-oz) white meat chicken
  • 2 (14-1/2 oz) cans fat free chicken broth
  • Black pepper to taste
  1. Bring the water to boil in a 2 quart saucepan
  2. When the water boils, add the rice, cover the pan, and reduce heat to low and cook 5 minutes. Heat the oil in a dutch oven 4 1/2 qt on medium heat
  3. Peel and coarsley chop the onion, adding it to the pot as you chop. Coarsley chop the carrots, and dice celery, adding as you chop. Add the garlic and ginger. Cook until celery is crisp-tender, about 2 minutes, stirring from time to time
  4. Remove the rice pot from the heat and set aside, covered, to finish steaming. Add the chicken broth to the soup pot
  5. Open and drain the chicken, and flake it with a fork, add to the soup pot. Raise the heat to high, bring the soup to a boil, then reduce heat to medium. Continue to cook at a moderate boil for 5 minutes to combine flavors
  6. Season with black pepper to taste
  7. To serve, place some rice in a bowl, and top with soup


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