Yield: Makes 8-3/4 cup servings
2 Garlic cloves - finely Chopped
2/3 c Onion - chopped (about 1 md Onion)
8 c Basic chicken stock
3 Celery stalks cut in 1/2 inch slices
3 Carrots peeled and cut 1/2 inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of the chicken stock until the onion is translucent. Add the celery, carrots, rice, and remaining chicken stock. Simmer for 40 minutes. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2 - 3 more minutes, and serve.
2 Garlic cloves - finely Chopped
2/3 c Onion - chopped (about 1 md Onion)
8 c Basic chicken stock
3 Celery stalks cut in 1/2 inch slices
3 Carrots peeled and cut 1/2 inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of the chicken stock until the onion is translucent. Add the celery, carrots, rice, and remaining chicken stock. Simmer for 40 minutes. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2 - 3 more minutes, and serve.
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