Chicken and Rice Soup

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  • 4Servings
  • 30 mPrep Time
  • 60 mCook Time
  • 1:40 hReady In
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Okay, so there we were sitting at the table last night and he’s telling me about shtoup (soup). No real recipe, just a very specific taste, consistency, and texture. That would have been the smart thing to do. I’m not that smart; and, I like a good challenge. So, after a busy morning at work, a busier afternoon cleaning the kitchen, and a few hours spent working on blog stuff, I got down and dirty. It was just me, a newly cleaned kitchen, and a chicken. Actually, it was just parts of a chicken. Needless to say, my kitchen is no longer clean. It’s a shame.

Now here’s the deal, I wasn’t sure how I was going to feel about this recipe. It looked like it was going to be delicious. But, I’m always hesitant to judge a book by its cover. Well actually, I always judge books by their cover. It takes a lot to get me to read something that isn’t visually appealing. I feel the same way about websites, cookbooks, and just about any written material. I want it to look attractive and inviting

Ingredients

Step by step method

  • Fill a 5.5 qt pot ¾ full of water. Once it’s boiling, add the chicken breasts. Allow to boil until cooked, approximately 25-30 minutes. Remove from water. Skim any fat off the top of the pot.

  • Dissolve bouillon cubes in chicken-water. Meanwhile, chop chicken into small pieces.

  • Add celery, carrots, onions, and chicken pieces. Cook for an hour over medium heat.

  • Add rice and continue to cook for 30 minutes. Season with black pepper.

Chef Info

Wanda

Guest-Chef

The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…

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