Simple Chicken Soup

I created this soup recipe because I’d been craving a simple. home-made chicken soup. All of the flavour comes from sautéing the fresh ingredients prior to the addition of the stock. Sautéing takes away that “boiled” taste some soups have. Next time I make it, I may also sauté the rice, as per risotto, for an additional toasted flavour. Prep Time 15 minutesCooking Time: 30-45 minutesIngredients

  • 2 tablespoons olive oil
  • sprinkle of kosher salt
  • sprinkle of fresh cracked black pepper
  • 1 large yellow onion, finely diced.
  • 4 stalks celery, finely diced
  • 2 carrots,peeled and finely diced
  • 1.5 lbs chicken, medium diced
  • 5 cloves garlic, finely minced
  • 46 oz (1.3L) chicken stock
  • 1 cup jasmine rice
  • 1 lb frozen mixed veg (corn, peas, carrots, beans) – I used Pathmark’s organic blend.
  • salt and pepper to taste

Method

  1. Sauté the onions with the kosher salt and freshly cracked black pepper for a couple of minutes on medium heat in olive oil. 
  2. Add celery and sauté for a minute. 
  3. Add carrots and sauté for a minute. 
  4. Add chicken and sauté over high heat, stirring well until all chicken is sealed and starting to brown. 
  5. Add freshly minced garlic and sauté for about 30 seconds – just enough to release the flavour without browning.
  6. Add stock, and bring to the boil. 
  7. Once at a boil, add rice, stirring well so as not to clump or stick. 
  8. Reduce heat to a simmer for 15 minutes.
  9. Add frozen mix veg, bring to a rolling boil. 
  10. Reduce heat and simmer for 3-5 minutes. 
  11. Season to taste and eat.

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