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 Saute fresh thyme to infuse the cooking fat with great flavor |
 Season the chicken after patting it dry - you will probably need no additional seasoning |
 Lightly brown the chicken in the hot cooking fat |
 Chopped celery (with leaves), onion, carrots & garlic are ready to add to the pot |
 Add the broth or stock and bring to a boil |
 Add the diced sweet red pepper and reduce to simmer |
 Remove and debone the chicken, then return the meat to the soup |
 Herb-infused chicken, carrots, celery, onion, garlic & rice - what's not to like?! |
 Rinse your rice - Basmati here - then add it to the soup & simmer for about 15 minutes |
 ...and me without my spoon... |
 Old Glory & The Flag of Michigan |
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Common, nourishing, fast & easy - unbelievably fragrant, a dish anyone can make and serve. This is a soup, "to live for"! A perfect 'comfort food'.
Try this recipe just once and it will become your standard for the ultimate chicken soup recipe.
I will tell you how we make it, then you can improvise to suit your pantry, your taste, and your needs.
This is the basic recipe.
Ingredientes
- 3-4 chicken drumsticks
- 2-3 chicken thighs (soak the chicken in salted cold water while you prepare the vegetables. When you have the vegetables ready, rinse and pat dry the chicken pieces. Season each piece liberally with fine sea salt and fresh ground black pepper.
- 1 Tbsp chicken fat (or olive oil)
- 1 yellow onion, coarsly chopped
- 3-4 carrots, peeled, split and chopped
- 2-3 stalks of celery (with leaves) chopped
- 3 cloves of garlic, minced
- 1 sweet red pepper, cored, seeded and diced
- 32 oz chicken stock or broth
- 3-4 sprigs of fresh thyme
- 2-3 c water
- 1 c basmati (or your favorite) rice, rinsed
Direcciones
- Heat the fat or oil to hot in a stock pot
- Saute the fresh thyme sprigs for about 1 minute, then remove them with a wooden spoon and discard
- Lightly brown the chicken pieces in the infused fat
- Add all the vegetables and stir to coat and combine
- Add the stock or broth and turn the heat to med-high
- Add the water and bring to a boil
- Add the diced red pepper
- Reduce to simmer and cover
- Simmer until the chicken falls off the bone
- Remove the bones and return the meat to the pot
- Add the rice and simmer for 15 minutes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 77 | 46% |
| Total Fat 8.58g | 11% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 40mg | 13% |
| Sodium 454mg | 19% |
| Potassium 582mg | 17% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.31g | 3% |
| Protein 12.14g | 19% |
Menus and Pairings
Va Bien Con: Cornbread, biscuits
Evaluaciones
14 de Junio de 2011
Wow! Will be preparing this one soon! Big fan of chicken soup!Yo he cocinado/probado esta receta
