Wednesday, August 8, 2012

Chicken and Rice Soup

Ever heard of an elimination diet? Since my gut seems to be very unhappy with me for a while now for some unknown reason, I have decided to put myself on this kind of special diet. That means I have to stick to only a few foods that are least likely to be causing any issue before I can slowly add other foods back in. Two of those simple foods happen to be chicken and rice so that's what we are having for many of our meals. Tonight's menu is the soup form.  Anyone else that may need a simple or nourishing recovery soup, here is your recipe.

Hopefully soon, I will get back to all my plans for fresh soups using all that garden produce or beachfront seafood that I'm craving. 

Have any family members that complain about eating leftovers? This is also a great way to re-purpose extra chicken or rice hanging around. Doing that will also cut your cooking time down considerably. Remember that even though we are going simple, it doesn't mean it has to be unflavorful.

3 garlic cloves, minced
2 green onions, sliced
5 baby carrots, thinly sliced
4 cups chicken broth
1 small chicken breast, cut in small chunks
1/2 C uncooked long grain rice
1/2 tsp oregano
1/2 tsp basil or thyme
1/4 tsp celery salt 
1 bay leaf
salt and pepper

Start by a quick saute of the garlic, onion and carrots. Add in herbs, celery salt, bay leaf and chicken broth. Bring to a boil, while cutting chicken. Season chicken with little salt and pepper, then drop into the soup. After a minute or two, add in rice and boil for about 15 min. Serve.

p.s. If you are using precooked rice, only add 1/4 cup. Then only boil 3 min.

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