CHICKEN AND RICE SOUP
Chicken and Rice Soup is one of my favorite to prepare and serve.
As in all soup recipes, make a lot, and jar them for future meals.
Recipe by Chic
INGREDIENTS:
Rotisserie chicken (large is best)
Basmati rice
Sweet peppers
1 White onion
1 red onion
3 sprigs of salad onions
6 celery stocks
1/2 bag of frozen cut okra, or all if you are an Okra lover.
3 bay leaves
Other spices as you desire
Lots of water
PREP
Debone the chicken and place in a vegetable bag, and store in refrigerator for later.
Place all other parts of the chicken into a large pot of boiling water.
After a hard boil, turn down to a slow boil hour hours to the next day.
The longer you slow boil the bones the better.
Be sure to not allow the water to boil off. Occasionally stir and add lots of water as needed.
DO NOT USE STORE BOUGHT CHICKEN BROTHS.
Cut the sweet peppers into thirds lengthwise and remove seeds and white veins. Keep the veins if you like a spicy soup. Brush with olive oil, salt, pepper and garlic powder, and broil until the skins are charred. Broil insides first, but don’t burn.
Let cool, and peel off the burned skins.
Then cut into 1/2 x 2” pieces.
If you want spicy soups, don’t broil.
Cut all vegetables into 1/2 x 2” pieces, and store in plastic bag in the refrigerator.
After many hours of boiling the bones, remove all solid parts, and strain thru cheese cloth to remove semi solids.
Add vegetables and chicken, and cook. A short time here will produce veggies that are semi crispy. A long time, like an hour will cause all veggies to be mushier.
Sample occasionally to see what degree to cook the onions and celery.
Cook rice separately to near done. I prefer lots of rice. You choose how much to cook.
When you are ready, add the rice to the pot and let cook for 30+ minutes.
I personally do not salt or pepper any of my soups.
I once over salted and peppered my soup too much, hence I don’t add them when I’m cooking.
In a bowl, add butter or oleo with salt, pepper and garlic powder. Use a fork to stir the mixture, and place in the refrigerator until dinner time
Buy a fresh loaf of French bread. Cut French style and coat the bread with a medium amount of the garlic butter.
Just as every thing gets close to eating, broil the bread oleo side up until they turn light brown. Put in a bread bowl lined with a kitchen towel to keep warm while eating.
But remember, as my grandmother used to say, the person that gets the bay leaves, does all the dishes. There were three leaves, so you may have some help.
I like to make a gallon or two, and jar in wide mouth canning jars.
Let sit on the counter until you hear the lids snap down.
Then place in the refrigerator after they are cooled, for quick, nutritious meals when time is short.
Properly sealed, they can easily last a month or more in the refrigerator.
Check the seal, by pushing down in the center. If they are already down, they are ready for the refrigerator.
Do not put hot jars in the refrigerator. They may break.
On cool to cold hiking days, I bring the soup, and my hiking buddy brings his stove. We heat the soup up, and fry the garlic bread oleo down.
Cheese’s are optional, but a great addition.
YUM!
ENJOY
As in all soup recipes, make a lot, and jar them for future meals.
Recipe by Chic
INGREDIENTS:
Rotisserie chicken (large is best)
Basmati rice
Sweet peppers
1 White onion
1 red onion
3 sprigs of salad onions
6 celery stocks
1/2 bag of frozen cut okra, or all if you are an Okra lover.
3 bay leaves
Other spices as you desire
Lots of water
PREP
Debone the chicken and place in a vegetable bag, and store in refrigerator for later.
Place all other parts of the chicken into a large pot of boiling water.
After a hard boil, turn down to a slow boil hour hours to the next day.
The longer you slow boil the bones the better.
Be sure to not allow the water to boil off. Occasionally stir and add lots of water as needed.
DO NOT USE STORE BOUGHT CHICKEN BROTHS.
Cut the sweet peppers into thirds lengthwise and remove seeds and white veins. Keep the veins if you like a spicy soup. Brush with olive oil, salt, pepper and garlic powder, and broil until the skins are charred. Broil insides first, but don’t burn.
Let cool, and peel off the burned skins.
Then cut into 1/2 x 2” pieces.
If you want spicy soups, don’t broil.
Cut all vegetables into 1/2 x 2” pieces, and store in plastic bag in the refrigerator.
After many hours of boiling the bones, remove all solid parts, and strain thru cheese cloth to remove semi solids.
Add vegetables and chicken, and cook. A short time here will produce veggies that are semi crispy. A long time, like an hour will cause all veggies to be mushier.
Sample occasionally to see what degree to cook the onions and celery.
Cook rice separately to near done. I prefer lots of rice. You choose how much to cook.
When you are ready, add the rice to the pot and let cook for 30+ minutes.
I personally do not salt or pepper any of my soups.
I once over salted and peppered my soup too much, hence I don’t add them when I’m cooking.
In a bowl, add butter or oleo with salt, pepper and garlic powder. Use a fork to stir the mixture, and place in the refrigerator until dinner time
Buy a fresh loaf of French bread. Cut French style and coat the bread with a medium amount of the garlic butter.
Just as every thing gets close to eating, broil the bread oleo side up until they turn light brown. Put in a bread bowl lined with a kitchen towel to keep warm while eating.
But remember, as my grandmother used to say, the person that gets the bay leaves, does all the dishes. There were three leaves, so you may have some help.
I like to make a gallon or two, and jar in wide mouth canning jars.
Let sit on the counter until you hear the lids snap down.
Then place in the refrigerator after they are cooled, for quick, nutritious meals when time is short.
Properly sealed, they can easily last a month or more in the refrigerator.
Check the seal, by pushing down in the center. If they are already down, they are ready for the refrigerator.
Do not put hot jars in the refrigerator. They may break.
On cool to cold hiking days, I bring the soup, and my hiking buddy brings his stove. We heat the soup up, and fry the garlic bread oleo down.
Cheese’s are optional, but a great addition.
YUM!
ENJOY