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:
That looks delicious! Definitely trying it out.
:)
www.thestylecounciltaash.blogspot.com
Mmm this looks delicious, especially with such bitter cold weather.
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.
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