Monday, November 22, 2010
Chicken and Rice Soup
Chicken and Rice soup
1 rotisserie chicken
1 onion (diced)
4 carrots (peeled, diced)
1 can mushrooms (drained)
1 cup brown rice
2 tbsp. Cavender's Greek seasoning
I suggest following the recipe the first time and try the dish as presented. You may like it. This soup is easy to change and almost any substitution is good. Celery, no mushrooms, dumplings or noodles( Reames frozen) are a few easy changes.
Start by picking your chicken I like to take a heavy knife and hack my bones up put bones and skin into stock pot. Chop onion and carrots, put all trimmings in stock pot and cover with 4-6 cups water. Add 1 tbsp. black pepper corn, 2 chicken bouillon cubes and boil the longer the better. Drain and reserve stock.
Combine all ingredient in soup pot and hard roll boil for 30 min. Reduce heat and cover add water to desired consistency. Soups and stews are yours to adapt to your taste, make them fit your taste and serve them with your sides, dinner rolls, cornbread , croissants it is all about what you like. Do not be afraid; you know the flavors you prefer. Experiment and enjoy.