Chicken and Rice Soup
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 2 carrots, peeled and cut into 1/4-inch-thick half- moons
- 1 celery stalk, cut into 1/4-inch-thick half-moons
- 1 chicken breast, skin on, bone in, split
- Juice of 1/2 lemon, for cleaning chicken
- 1 teaspoon salt, for cleaning chicken, plus additional, to taste
- 6 cups water
- 2 vegetable bouillon cubes (without MSG) (optional)
- 1/2 bunch flat-leaf parsley, tied with string
- 1/2 cup brown or white rice
Serves 4 to 6
1. In a large pot, heat the olive oil over medium heat. Add the garlic, onion, carrots, and celery and sauté, occasionally tossing, for 3 minutes until lightly browned.
2. Clean the chicken with the lemon juice and salt, rinse it under cold water, and pat it dry with a paper towel. Add the chicken to the pot and let it brown for 3 minutes on each side.
3. Add 6 cups water and the bouillon cubes, parsley, and rice to the pot. Simmer, covered, for 35 minutes or until the internal temperature on the chicken breast reaches 165 degrees.
4. While on simmer remove the parsley and discard it. Then remove the chicken and shred it into bite-size pieces (discarding the skin and bones). Return the shredded chicken to the pot. Add salt to taste.
If you are under the weather, add a generous slice of ginger to your soup (discard it when done) and you will have a culinary pharmacy in your pot.
Store in the fridge for up to three days or freeze for up to three months.
Reprinted with permission from What The Fork Are You Eating? by Stefanie Sacks, MS, CNS, CDN. Copyright 2014 by Tarcher Books, a division of Penguin Random House.