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Tag: chicken soup

Chicken Soup With Rice and Thyme

December 12, 2015 / / 0 Comments

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!

 

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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
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Chicken Barley and Vegetable Soup

November 9, 2013 / / 0 Comments

I wasn’t going to do another chicken soup post, diagnosis but after requests for this recipe and some thought, diagnosis I realized that this is different then the last chicken soup I wrote about.  While I was writing, for sale I wondered how many versions of chicken soup must be out there?  I have at least 3 to 4 myself.   I will post more as they get remade or made for the first time.  Until then, here is another addition to the cannon of probably the most American soup out there.  I give you, my other chicken soup, which I will officially call; Chicken, barley and vegetable soup.

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Chicken, Barley and Vegetable Soup
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Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 chicken breasts
  • 4 cups chicken stock
  • 1 lg onion or 3 small
  • 4 carrots
  • 4 ribs of celery
  • 1 zucchini
  • 1 can of corn
  • 1 cup cooked barley
  • 2-3 bay leafs (1 or 2 if big)
  • 3-4 cloves of garlic
  • Couple sprigs of Savory
  • 1 Tablespoon of garlic chives chopped
  • Salt
  • Pepper
  • Olive oil
Instructions
  1. Chop onion, separate into thirds or if you have three small onions keep separated
  2. Peel and chop carrots
  3. Chop celery and zucchini.
  4. Open corn and drain liquid
  5. Sautée ⅓ or one of the small onions in olive oil, salt and pepper
  6. Salt and pepper both breasts in same pan as onions, on medium high heat place breasts skin side down
  7. Cook for a couple minutes, or until you get a good sear.
  8. Flip breasts over cover and cook on low till done.
  9. Check every once in a while to make sure they don't burn
  10. Meanwhile cook barley according to directions, minus 5-10 minutes - it will fully cook later when you add it to the rest of the soup.
  11. Once chicken is done set on a plate to cool
  12. You should have some good drippings left in the pan.
  13. Add another third of onions and a handful of carrots and celery and sautée
  14. When onion is translucent add this to your stock pot, along with broth and veggies
  15. When chicken has cooled off tear from bones (using the skin is up to you, I love it).
  16. Add chicken and barley to soup.
  17. Add savory and garlic chives to soup
  18. Bring to boil then lower to a slow simmer for about 10 minutes or until veggies are how you like and barley is done.
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Good for What Ails You

January 27, 2013 / / 0 Comments

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What Ails You Chicken Soup
Author: 
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.
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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.

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