Monday, October 25, 2010

Celebrating National Chicken Soup for the Soul Week

Warren is not a big fan of soup so I tend to make what we refer to as "Soup You Can Walk On!" It is what Rachel Ray would refer to as stoup. Thicker than soup and thinner that stew, Here is my version of Chicken & Rice Stoup.
Before I could make the stoup I doctored canned chicken broth because I ran out of my homemade chicken stock. You could just use the canned broth but since we need cooked chicken for the recipe it is well worth the extra 30 minutes if you have the time.
1 1/2 quarts canned chicken broth
1 lb chicken parts (I used thighs because they were on sale)
1 small carrot, cut into chunks
1 clove, garlic, peeled
Freshly ground pepper to taste
Combine all ingredients in a saucepan. Bring to a boil. Reduce the heat to a simmer, partially cover the pot and cook until the chicken is cooked through, about 30 minutes.
Strain stock. Discard vegetables. When cook enough to handle, skin and de-bone the chicken.Set aside for use in the soup.
Chicken Soup You Can Walk On!
6 cups chicken stock or broth
1/2 cup white rice
2 carrots, peeled and cut into small pieces
1 celery stalk, minced
Chicken from stock above or 2 cups cooked or raw boneless skinless chicken, chopped
Bring the stock to a boil. Add carrots, celery and rice and cook until tender, about 20 minutes. Add the chicken. Cook for 10 minutes if raw or 5 minutes if cooked.
Season to taste with salt and freshly ground pepper.

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