Rooster Rice Soup

The theme for Monday posts in November is Soup.

I like soup. I may just live to tell the tale soup. Mon mari is worked up to have a little for lunch, at the side of his sandwich.

When I used to be first residing by myself I’d make a large pot of soup each and every week and freeze it in serving length boxes. After a couple of weeks I had numerous soups to selected from all wintry weather lengthy.

The most productive phase about soup is that it’s really easy. It doesn’t wish to be exact, like baking. One doesn’t wish to observe a recipe, and it’s a good way to make use of up leftovers. The one factor to bear in mind to make a super soup is to ‘style and regulate’ because it’s cooking.

Click on right here to Pin Rooster Rice Soup

Table of Contents

The recipe assumes you’re the usage of bought inventory slightly than making it from scratch. The recipe for the inventory is within the Notes.
The cornstarch isn’t supposed to thicken, simply so as to add a creamier ‘mouth really feel’.
I had a little of leftover pink rice that I tossed into mine – it’s soup!

Creator: Kate
Prep Time: quarter-hour
Inventory: 2 hours
Prepare dinner Time: 45 mins
General Time: 3 hours
Yield: 4 servings 1x
Class: Soup

4 medium carrots, lower in part, then thinly sliced
4 ribs celery, thinly sliced
2 medium leeks, lower in part, thinly sliced, together with gentle inexperienced
1 tsp dried thyme
1/2 tsp dried basil
2 tbs complete grain mustard
3/4 cup lengthy grain rice
2 rooster breasts, no pores and skin, (12oz, 360gr overall weight), lower into bite-size items (for soup)
2 rooster thighs, no pores and skin, (8oz, 250gr overall weight), lower into bite-size items (for soup)
6 cups rooster inventory
2 tbs cornstarch dissolved in 4 tbs water

Deliver inventory to a boil over medium warmth.
Upload carrots, celery, leeks, herbs, mustard, duvet, scale back warmth, and simmer 20 mins.
Upload rice, rooster if it’s uncooked, and simmer 20 mins.
Dissolve cornstarch in water, stir into soup.
Upload cooked rooster (when you made inventory) and warmth via.

Notes

2 rooster breasts, with pores and skin and bone
2 rooster thighs, with pores and skin and bone or an entire rooster
the tops from a host of celery or 2 ribs celery
1 carrot, lower into chunks
1 onion, lower into chunks
bouquet garni
6 cups (48oz, 1500ml) water
salt or rooster base/inventory cubes
Directions:
Put rooster, greens, herbs, and water in soup pot or Dutch oven.
Duvet, carry to a boil, scale back warmth and simmer for an hour if the usage of portions, 2 or 3 hours if the usage of an entire rooster.
When completed, pressure inventory, discarding greens and booking rooster.
If time permits, relax inventory and take away fats.
Take away and discard rooster pores and skin & bones.
Refrigerate rooster if now not making soup instantly.

Vitamin

Serving Measurement: 1 bowl
Energy: 530
Sugar: 10.9 g
Sodium: 903.9 mg
Fats: 10.2 g
Saturated Fats: 2.6 g
Trans Fats: 0 g
Carbohydrates: 57.5 g
Fiber: 3.7 g
Protein: 46.9 g
Ldl cholesterol: 142.9 mg

Key phrases: rooster soup, rice, dinner soup

Wish to be at the wild facet? Rooster Wild Rice Soup

That’s it !