I’m getting a cold. I’m pretty sure I already have a cold and it’s just a matter of time before my heroic defenders are destroyed. Your sacrifice will never be forgotten. Never!
To help my Spartans out I decided to make chicken soup last night. Here’s my recipe.
- 200 g chicken (thigh, breast, whatever), torn into strips See note below
- 1 celery stick, chopped
- 100 g broccoli, cut into tiny little trees
- 3 cloves garlic, sliced
- 150 g cooked rice
- 1 tbs parsley
- 1/2 tbs thyme
- 250 mL water
- 250 mL George’s Chicken Stock
- pepper & salt to taste
Bring your water to the boil. If you’re like me, you’ve made chicken stock and keep it frozen in the freezer. Now’s the time to add it to the water.
Add the chicken, broccoli, celery, parsley, and thyme (and salt/pepper) to the pot. Because the chicken has been cut into thin strips it will cook very quickly. Cook for how soft you want your vegetables. For me, 10 to 12 minutes is enough because I like my veggies with a bit of crunch. I may develop a taste for babymulched veggies when I’ve lost all my teeth.
Add your cooked rice just before you’re done cooking: you want to heat the rice, not dissolve it into the soup.
Must investigate dissolving rice into soup further
Note on chicken: Do not use smoked chicken for this recipe. I do not recommend this because the flesh has the same texture as rubber. Roast chicken works well, especially if you’ve cut the meat into strips by hand or knife. If you are using raw chicken, it is best to boil the chicken in water first. When it’s done cooking, remove the chicken and let it cool. DO NOT THROW OUT THE WATER. Remove the white stuff with a sieve (ohhh, we got an aristocrat over here) or a spoon. You will use this water as your chicken stock. Of course, adding more chciken stock to this couldn’t hurt.
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