Almost Instant Chicken and Rice Soup |
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Prep Time: 45 Minutes Cook Time: 24 Minutes |
Ready In: 69 Minutes Servings: 4 |
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In 'Soup Makes the Meal' by Ken Haedrich; the original recipe does not include chopped cooked chicken, but I would add some in. Ingredients:
2 tablespoons unsalted butter, melted |
2 ribs celery, finely chopped |
1 medium onion, finely chopped |
1 medium carrot, peeled and grated |
1 bay leaf |
1/4 teaspoon salt, plus more to taste |
5 cups chicken stock |
1 cup instant rice |
2 -3 tablespoons chopped fresh parsley |
fresh ground black pepper, to taste |
Directions:
1. Melt the butter in a soup pot over med-low heat.
2. Stir in vegetables and bay leaf; salt lightly.
3. Cover, then sweat the vegetables until they are good and soft, 10-12 minutes.
4. Add in the stock and bring to an active simmer; cover and simmer 5 minutes.
5. Stir in the rice and parsley; season with pepper.
6. Cover, then remove from heat and let sit undisturbed for 7 minutes before serving.
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