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Chicken Soup With Rice and Thyme

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It’s deep in the fall and the weather is unusually warm.  But that doesn’t mean you can’t make a great soup.  And what better one then a classic?   This time I will keep it simple but very flavorful.   I had some leftover chicken broth from a previous meal and froze it.  I decided instead of taking that and making stock out of it I would use it as is to be my base for this soup.  It’s basically chicken water but it lended itself beautifully to this recipe.   But if you don’t have any lying around regular chicken sock will work.  I hope you enjoy it! I did!

 

Chicken soup with Rice and Thyme
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 boneless skinless chicken breast
  • 4 cups chicken broth(water)
  • ½ cup of rice uncooked
  • 3 ribs of celery
  • 2-3 carrots
  • 1 medium onion
  • 2 cloves of garlic
  • 1 bay leaf
  • Thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. When I say 2 chicken breasts I mean two halves.
  2. Make them good sized ones.
  3. This should still be a hearty soup.
  4. Cut chicken into bite sized chunks
  5. Chop onion
  6. Chop celery
  7. Peel and chop carrots
  8. Chop garlic and separate
  9. In a large stock pot, pilule sauté onion and half of garlic in olive oil
  10. Add celery and carrots
  11. A little thyme
  12. A pinch Salt and pepper
  13. Add chicken and cook till done
  14. While cooking the chicken, cook rice till it's almost done.
  15. When chicken is done, add stock/chicken water
  16. Add bay leaf, garlic and a generous amount of Thyme.
  17. Don't over do the thyme!
  18. It should be prominent but not over powering.
  19. Taste and smell as you add
  20. Salt and pepper to taste.
  21. When rice is almost done add it to the soup.
  22. Cook soup for another 10-15 minutes on medium till rice is fully cooked and soup is fully heated
  23. Chicken should be tender and veggies should still have a little crunch.
  24. If you like softer veggies cook a little longer

Good for What Ails You

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What Ails You Chicken Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 chicken
  • 1 bouquets garnis
  • 3-4 quarts of water (enough to submerge a chicken)
  • 1 onion
  • 2 ribs of celery
  • 3 carrots
  • 2-3 cloves of garlic, diagnosis peeled and chopped
  • salt and pepper to taste
Instructions
  1. Take out bag of innards from chicken
  2. Rinse the chicken and take any extra feathers off
  3. Place in pot with water
  4. Add salt, information pills pepper, garlic and bouquets garnis
  5. Bring to boil, then lower heat to medium
  6. Cover and simmer for about 20 minutes
  7. Meanwhile peel and cut carrots into ¼" slices, set aside
  8. Chop celery and onion, set aside
  9. When chicken is done remove and let stand and cool
  10. While chicken is cooling off put veggies in the broth
  11. Bring to boil then simmer for 10-15 minutes
  12. When chicken is ready to handle, peel the skin, chop it up and set aside
  13. Strip chicken of all meat, tear into desired size pieces, set aside.
  14. Add chicken and skin when veggies are done.
  15. Bring soup back to a slow simmer and serve.
Notes
You can add rice, noodles, or barley, just make sure you cook these before adding them. I like to cook them just under the desired time so they finish in the soup. Bouquets Garnis is Oregano, Thyme and Savory wrapped up in Bay Leaves tied with kitchen string. I use this in all my stocks and soups. It is a great time saver and adds the perfect amount of flavor. You can make these yourself or get them at http://www.oliviersandco.com/ or at one of their stores.

Image01052013152900 chickensoupstuff

Chicken broth and chicken soup are said to be good for what ails you.  So with the Flu being particularly bad this year, and Jason being struck down by it, I decided to make chicken soup.  Years ago I got a tip from a mother from Catalan Spain.  She said to boil a chicken with one or two cloves of garlic.   Strip the chicken of it’s meat and put back in the pot.  Then serve.  She also pointed out that the skin must be in there also.  It supposedly has healing properties.   Being one who does not argue with mothers, especially when they come from my ancestral homeland,  I nodded my head and said yes ma’am.  Of course I asked if I should add anything else?  Salt and pepper, nothing else was her short but firm answer.  Keep it simple, it’s what the body needs.  Well, if you know me, then you know I can’t help but tinker with a recipe.   I have added a few things, like bouquets garnis, onions, celery, carrots  etc.  I’ve also been known to throw in some ginger, barley, rice, cilantro and even alphabet noodles.   Now I understand the reasoning for keeping it simple, it makes sense, and I have made it that way and it is very good.  What I find when I am asked to make chicken soup  is that everyone has something special they like in it.  This last time was the alphabet noodles.  Whether you like it simple or complex, there is one thing that does seem to cure or at least make being sick bearable, that’s homemade chicken soup.  I feel the most important healing thing about making this soup isn’t just fresh ingredients, but the care that comes with it.  Maybe that’s what the healing properties are.

It all started with Meatballs

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balls potatoballs riceballs onionschicken

It started as a possible trip to IKEA for meatballs.  Then we realized we had some in the freezer, cure all we needed was the gravy.  A quick search on the internet and presto we had the recipe.  I then started to look at what else we had to go with these delicious round balls of meat.  We had left over mashed potato’s, rice, veggies, kimchi and beets.  It was beginning to look like things were shaping up. I had a flashback to when I lived in LA and my roommates and I had watch the movie Mermaids one too many times and started to have appetizer nights.  We called this a mermaid dinner.  If you’ve seen the movie you’ll understand.  If not, then watch at your own risk.  I started to imagine our dinner was all round and how fun that would be and what a challenge it would be with the ingredients we had.  So we started with the potatoes and took the left over onions and peppers and made Coroke,  a side dish a different roommate I had back in San Bernardino used to make.  Usually you would make them into small patties with meat and onion and fry them, but tonight it was veggie rounds.   I also had made Teriyaki chicken a couple night’s before(also a recipe from the same roommate) and used the chicken, added some ginger, red onions, garlic, egg and presto fried rice.  We used our  microwave egg poacher(more on that in another post) to make them.  Next the ice cream scooper and a spoon were perfect for the kimchi.  We now had everything, put it all together and  had a great time being silly, making our evening well rounded.