|Chicken Rice Soup|
Chicken Rice Soup
(slightly modified from Nourishing Traditions)
2 quarts chicken stock (homemade is best)
1 C. brown rice
1 C. diced or shredded chicken meat and/or chicken liver and heart
diced vegetables (original recipe called for 1 1/2 C., I usually just use a bag of frozen mixed veggies)
sea salt and pepper to taste (I sometimes add other seasonings, like thyme, and I'm sure if you had fresh it would be a plus. I just noticed the original recipe called for fish sauce, which I've never used in it -- have used it in my Plaza 3 Soup and it was fine)
Bring stock and rice to boil and skim off any foam that may rise to the top. Reduce heat and cook, covered, about one hour until rice is tender. Add the vegetables, diced meats, season to taste and cook until just tender (original recipe says 5-10 minutes, but I'd allow longer...).
Notes: I often make a larger quantity of this. Can be frozen. It's easy, and healthful. It will taste a bit bland if you aren't liberal with the seasonings. It's good, as any chicken soup, when there's illness in the house, but some of my children actually seem to prefer to just drink salted chicken broth itself.
Another thing I'll mention: The original recipe says children love this, but my young children aren't really that fond of most soups in general. They get better with them as they get older, and my older ones really like potato, tomato, and egg drop soups, but this one they aren't quite as fond of. Most of them usually eat it without complaint but it's not one they get excited about.
To see more of my recipe posts, visit my "Recipes" page.
This post is part of Real Food Wednesday, a great place to find whole foods recipes.