Chicken and Brown Rice Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread. Ingredients:
2 chicken breasts (bone in) |
2 cups chopped onions |
5 cups cold water |
salt and pepper |
1/4 teaspoon celery salt |
1/4 teaspoon pepper |
1/2 teaspoon onion powder |
1 medium potato, cubed |
2/3 cup brown rice |
3 cups canned chicken stock or 3 cups water |
1 cup frozen peas |
Directions:
1. Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
2. Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
3. Place brown rice in another sauce pan and simmer covered for 45 minutes.
4. To assemble soup: Remove chicken from stock and debone.
5. Cut chicken into 1 inch pieces.
6. Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
7. Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
8. Stir well.
9. Add frozen peas at the last minute.
10. Serve with hot crusty bread.
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