Monday, December 27, 2010

Chicken and Rice Soup

This soup is fantastic. Forgive the white rice in the above photo...I do usually use brown rice. This is the perfect recipe to use up leftover Thanksgiving or Christmas turkey. The perfect one. Trust me.

yield: 6 2-cup servings

2 Tbsp butter
6 celery stalks, sliced (leaves too)
1 medium onion, finely chopped
3 large carrots, quartered and diced
3 cups roasted chicken or turkey
2 cups homemade chicken stock
10 cups water
3 tsp chicken bouillon granules
2 tsp salt
1 tsp tarragon
1/2 tsp pepper
3/4 cup brown rice

1. In a large stockpot, melt butter. Add celery, onion, and carrots; sauté 5 minutes or until tender. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat to low and simmer 40 minutes or until rice is done.

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