The theme for Monday posts in November is Soup.
I like soup. I may reside on soup. Mon mari is pleased to have a bit for lunch, alongside along with his sandwich.
Once I was first residing by myself I’d make an enormous pot of soup each week and freeze it in serving measurement containers. After a couple of weeks I had quite a lot of soups to selected from all winter lengthy.
The most effective half about soup is that it’s really easy. It doesn’t should be exact, like baking. One doesn’t have to observe a recipe, and it’s a good way to make use of up leftovers. The one factor to recollect to make an excellent soup is to ‘style and alter’ because it’s cooking.
Click on right here to Pin Hen Rice Soup
Hen Rice Soup
The recipe assumes you’re utilizing bought inventory relatively than making it from scratch. The recipe for the inventory is within the Notes.
The cornstarch just isn’t meant to thicken, simply so as to add a creamier ‘mouth really feel’.
I had a little bit of leftover pink rice that I tossed into mine – it’s soup!
- Prep Time: quarter-hour
- Inventory: 2 hours
- Prepare dinner Time: 45 minutes
- Complete Time: 3 hours
- Yield: 4 servings 1x
- Class: Soup
- 4 medium carrots, reduce in half, then thinly sliced
- 4 ribs celery, thinly sliced
- 2 medium leeks, reduce in half, thinly sliced, together with gentle inexperienced
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 2 tbs complete grain mustard
- 3/4 cup lengthy grain rice
- 2 rooster breasts, no pores and skin, (12oz, 360gr complete weight), reduce into bite-size items (for soup)
- 2 rooster thighs, no pores and skin, (8oz, 250gr complete weight), reduce into bite-size items (for soup)
- 6 cups rooster inventory
- 2 tbs cornstarch dissolved in 4 tbs water
- Convey inventory to a boil over medium warmth.
- Add carrots, celery, leeks, herbs, mustard, cowl, cut back warmth, and simmer 20 minutes.
- Add rice, rooster if it’s uncooked, and simmer 20 minutes.
- Dissolve cornstarch in water, stir into soup.
- Add cooked rooster (when you made inventory) and warmth via.
Notes
- 2 rooster breasts, with pores and skin and bone
- 2 rooster thighs, with pores and skin and bone or an entire rooster
- the tops from a bunch of celery or 2 ribs celery
- 1 carrot, reduce into chunks
- 1 onion, reduce into chunks
- bouquet garni
- 6 cups (48oz, 1500ml) water
- salt or rooster base/inventory cubes
- Directions:
- Put rooster, greens, herbs, and water in soup pot or Dutch oven.
- Cowl, convey to a boil, cut back warmth and simmer for an hour if utilizing components, 2 or 3 hours if utilizing an entire rooster.
- When executed, pressure inventory, discarding greens and reserving rooster.
- If time permits, chill inventory and take away fats.
- Take away and discard rooster pores and skin & bones.
- Refrigerate rooster if not making soup instantly.
Diet
- Serving Measurement: 1 bowl
- Energy: 530
- Sugar: 10.9 g
- Sodium: 903.9 mg
- Fats: 10.2 g
- Saturated Fats: 2.6 g
- Trans Fats: 0 g
- Carbohydrates: 57.5 g
- Fiber: 3.7 g
- Protein: 46.9 g
- Ldl cholesterol: 142.9 mg
Key phrases: rooster soup, rice, dinner soup
Desire to be on the wild facet? Hen Wild Rice Soup
That’s it !
