Recipe #14: chicken soup with rice

 

Warning: this post isn’t just rubbishy, but it’s also sad and pathetic in tone and spirit. 

This is a great recipe for when you have a nasty viral respiratory infection. And possibly still recovering from a lower limb injury. Should you find yourself in that most unfortunate situation, but still able to cook. Kind of.

Also, if this was a major part of your childhood:

If this book in particular, and Maurice Sendak in general, weren’t a major part of your childhood, run don’t walk to your nearest library and check it and him out.

I’m just assuming that this recipe is going to turn out well, because of my confidence and current health pickle. I’ve never made chicken soup with rice this way before, nor have I ever made chicken soup with rice in the dead of summer, but here we are.

Ingredients, part I:

Ingredients, part II:

Very important ingredient close up:

Yes, this is a quick and easy chicken soup, and fits in well with the blog’s rubbishy cookery theme. In an ideal world, it would be the middle of winter, with a leftover roast chicken carcass and root vegetables ready to simmer for hours to make a homemade stock. But here we are. In July. With RSV, in all probability. And limited mobility.

Directions:

Since all I have on hand, chicken-wise, is a frozen skinless boneless chicken breast, the least flavourful of all chicken parts, we’ve got to be creative.

First, salt and pepper the dried and defrosted chicken breast and pop it into a preheated toaster oven at maximum heat, mine goes to 450F. 

I checked it at 15 minutes and it wasn’t browned enough for my liking:

While the chicken breast is cooking, chop the onions and throw them into your heated and lightly oiled soup pot, chop your celery and add them, stirring often:

Next get your garlic and ginger (will ginger work out? This is a small experiment/gamble) peeled and chopped finely and add to the pot and stir until warmed and fragrant:

Next, add water to the pot (amounts don’t matter, at least enough to cover everything; it will reduce and we’ll add more as necessary) and a huge soup spoonful of Better Than Bouillon (is it better? I’m in no state to argue):

Stir it in real good, then throw in some celery tops for extra flavour:

And simmer for a little while, stirring and tasting occasionally. I’ve added some salt and pepper and you should too.

How’s our chicken after 40 minutes in the toaster oven?

Perfect!

And how’s our simmering soup?

Looking good, and tasting good too!

Now we can shred that chicken up with the two fork technique:

Mmmmm… that’s some tasty shredded defrosted roasted chicken breast!

Add it to the soup, and probably some more water so that everything is covered:

Simmer, simmer. Take a little break while it simmers. Put the lid partially on to allow some steam to escape but prevent too much evaporation. Have some tea and put your lower extremity up on the couch for a wee rest. Read some Maurice Sendak.

After a good simmer and rest, let’s add the rest of our vegetables. Usually chicken soup has carrots but it’s July, so rather than use old 2023 carrots I’m gambling on a carrot-free chicken soup, and using seasonal vegetables that are in my fridge or garden today.

I’m adding some chopped baby kale, parsley, and dill weed:

Some chopped baby zucchini (not sure about how this will hold up, but I’ll risk it):

Some shredded savoy cabbage:

And some dried tarragon and dried thyme:

Stir it all together and simmer a bit longer. 

I just tasted it, and it’s freaking fantastic. All my experimental risks paid off!

Finally, add the leftover white parboiled rice (maybe you had some dodgy tummy miso soup (recipe #2) or Breakfast of Champions rice mit milk (recipe #3) recently, and have some leftovers?), and stir everything together:

Oh my goodness, it’s so good!

Bon appetit, et santé!