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Ingredientes
- 2 lrg white onions
- 2 Tbsp. butter or possibly extra virgin olive oil
- 5 c. fat free chicken stock
- 1/2 c. white rice
- 2 x carrots
- 2 x leeks
- 2 x parsnips
- 2 x ribs celery
- 2 x skinless chicken breasts
- 1/2 x dry vermouth
- 3 c. chicken stock salt and pepper to taste
Direcciones
- First, prepare the rice/onion base. Heat the butter and add in the sliced onions.
- Sweat the onions for about 10 min till they are soft, golden brown and appear to be 'melting'. Add in four c. of chicken stock and the rice and bring the mix to the boil. Simmer for 20 min till the rice is tender. Puree this mix then add in the remaining stock and stir to combine. Season to taste with salt and pepper.
- Prepare all the vegetables into julienne (matchsticks) even sized pcs and place them in a saucepan with the chicken breast fillets. Add in the chicken stock and vermouth. Bring this mix to the boil and simmer for 5 min.
- Remove the chicken breasts and allow the vegetables to cook a further 10 min. While the vegetables are cooking, cut the chicken into thin strips.
- Return the chicken strips to the soup mix, adding the pureed rice/onion mix. Stir well to combine all the ingredients. Adjust seasonings, adding salt and pepper to taste. Allow the mix to simmer for a further 5 min and serve with plenty of black pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2644g | |
| Calories 1052 | |
| Calories from Fat 275 | 26% |
| Total Fat 31.18g | 39% |
| Saturated Fat 16.92g | 68% |
| Trans Fat 0.03g | |
| Cholesterol 115mg | 38% |
| Sodium 2472mg | 103% |
| Potassium 2982mg | 85% |
| Total Carbs 136.16g | 36% |
| Dietary Fiber 16.1g | 54% |
| Sugars 22.02g | 15% |
| Protein 60.02g | 96% |
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