Monday, December 6, 2010

GET-WELL! CHICKEN AND RICE SOUP

It's cold outside...perfect soup weather!  Hopefully you're staying healthy.  Here's a great soup to keep you that way--and to help you feel better if you're not. 
Feel free to substitute other vegetables for those listed.
Don't let the long ingredient list scare you off--it throws together fairly quickly.  You could even use frozen veggies to speed it up (but try fresh!).

1 tbls olive oil
1 onion, chopped
3 stalks celery, chopped
6 oz mushroom, cut into large pieces (about 1 cup)
3-4 cloves garlic, minced
2 quarts (you can use 32-oz boxes) reduced-sodium chicken broth
1 14.5 oz can reduced-sodium chicken broth
  (you'll need a total of at least 70 oz chicken broth)
1 cup uncooked brown rice
6-8 carrots, peeled & sliced 1/4" thick
1 cup cabbage, sliced thin
2 cups spinach or kale, roughly torn, stems discarded
1/2 cup fresh parsley, chopped (or 2 tbls dried)
1/2 cup fresh basil, chopped (or 2 tbls dried)
1/2 tsp dried tarragon
1 tsp lemon pepper
1/2 cup green onion, sliced 1/4" thick
1 to 2 cups cauliflower, trimmed & chopped into 1" pieces
1 small zucchini, quartered lengthwise & sliced 1/4" thick
1 cup frozen corn
3 boneless, skinless chicken breasts, diced

In large stockpot, heat olive oil over medium heat. 
Add onion and celery, and cook until transparent, about 5 mins.  Add mushrooms, and cook 5 minutes longer.  Add garlic, and cook 1 more minute.  Add broth and next 8 ingredients (through lemon pepper).  Bring to a boil over high heat.  Cover & reduce heat; simmer for 35 minutes. 
Add remaining vegetables to stockpot.  Return to a boil.  Add chicken, stirring well.  Reduce heat to medium-low.  Cook at a low boil, uncovered, 5-10 minutes, or until chicken is cooked through and rice is tender. Stir occasionally.

This soup tastes even better the next day.  It makes a very large pot of soup, enough for at least 8 servings.  You may need to add more broth if it becomes too thick.