Saturday, May 5, 2012

Chicken Soup

Jen's Chicken Soup


2-3 cooked chicken breasts, diced
6-7 garlic cloves, minced
1 small yellow onion, diced
salt and pepper to taste
7 cups water + 2 Tbsp chicken bouillion (or 7 cups chicken broth)
1 carrot, shredded
3/4 cup rice
1 can evaporated milk
1 bunch green onions, chopped and separated

In soup pot:

Saute garlic, yellow onion, and whites of green onion in 2-3 Tbsp. oil.  Add chicken and heat through or cook until it begins to brown.  Add 7 cups water and salt & pepper.  Bring to a boil.  Add bouillon and return to boil.  Add carrots and taste to adjust seasoning.  Add rice. Stir and return to boil.  Simmer 15-20 minutes.  Add evaporated milk and green parts of green onion. Heat through.
Serve with Hawaiian bread or rolls.

Serves 5-7

Adjust amount of water to reach desired consistency, using approximately 1 tsp. of bouillon for every 2 cups of water.

Pork may be substituted for chicken; using beef bouillon in place of chicken bouillon.


Taash- Tasha and Ashwathy said...

That looks delicious! Definitely trying it out.


Josué Fallaux said...

Mmm this looks delicious, especially with such bitter cold weather.

Darlene Young said...

YUM! More recipes, please. Do you know, I still make your tortilla soup, which I carefully copied down in your mother's kitchen the summer R and I came to visit you. (You also made snickerdoodles that night. I felt so well-fed that I've always remembered.) You're a great cook.