Monday, November 26, 2007

Chicken and Rice Soup

1 medium onion, chopped
2 large carrots, chopped
1 large celery rib + all the inside ribs, including leaves, chopped
2 gloves garlic
10 cups chicken broth
6 oz skinless, boneless chicken breasts (I used chicken breast tenders)
5 oz sliced cremni mushrooms
2 tablespoons olive oil
1/2 t poultry seasoning
1 bay leaf
1/4 cup long grain white rice

In a large soup pot heat olive oil over med-high heat.
Add onion, celery, and carrot and cook until onion is translucent.
Add broth and bring to a boil.
Add chicken (I added whole pieces and then removed to cut up later), poultry seasoning, bay leaf, mushrooms and garlic. Bring back to a boil and then simmer for an hour or two.
Add rice and cover - simmer for 30-45 minutes or until rice is cooked.

A great pot of soup - easy to make (and the steps could have been shorter - I just started it during breakfast and let it simmer while we were doing other stuff) and good for a cold day when we are all feeling under the weather.

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