Saturday, May 5, 2012

Chicken Soup


Jen's Chicken Soup

Ingredients:

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

Notes:
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.

3 comments:

Taash- Tasha and Ashwathy said...

That looks delicious! Definitely trying it out.

:)
www.thestylecounciltaash.blogspot.com

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.