MOM'S CHICKEN & RICE (NOODLES) SOUP
Caitlin
The soup has many variations; sometimes noodles replace the rice and whatever vegetable was on hand went in the pot.
ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive or safflower oil
- 2 leeks, white and light green parts only, sliced
- 1 onion,chopped
- 2 stalks celery, sliced
- 4 cups low-so;dium chicken stock
- 4 cups water
- 1/2 cup white wine (optional)
- 2 bone-in chicken legs, or chicken breast pieces, skin removed
- 2 bay leaves
- 1tsp chopped fresh thyme
- or 1/4 tsp dried thyme
- 1/3 cup long-grain rice
- 2 carrots, scraped and sliced
- 1/2 cup frozen peas, partially
- thawed
- 1/4 cup chopped fresh Italian
- parsley
- Sea salt and freshly ground
- pepper to taste
directions
- 1
1. In a large saucepan, heat butter and oil over medium heat. Add leeks, onion and celery; saute for 4 minutes. Ad stock and water, wine, chicken pieces, lbay leaves and thyme; bring to a boil. Reduce heat, cover and simmer for 40 minutes. Remove from heat.
- 2
2. lRemove chicken pieces from the saucepan onto a cutting board. When cool enough to handle, remove meat from bones and discard bones. Cut chicken in bite-size pieces and return to saucepan.
- 3
3. Add rice (noodles), carrots and peas; cover and simmer for 20 minutes or until rice (noodles) is tender.
- 4
Discard bay leaves.
- 5
4. Stir in parsley and season with salt and pepper; simmer until heated.
- 6
Tip: 1 large onion can be used to replace leeks. I substituting noodles for rice; add 1 cup/250ml of dried noodles and cook for 10 ionutes or until tender but firm.
- 7
s
Source: Caitlin
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