Saturday, May 5, 2012
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.
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.