Warming Chicken Soup Two Ways

Chicken Soup made in less than 45 minutes with two variations – Chicken Soup with Rice and Chili Chicken Soup with Beans.
Text and illustration by Carol Egbert

What is it about chicken soup? There is a series of inspirational books titled Chicken Soup for the Soul, John Steinbeck talks about it in East of Eden, Moshe ben Mainmon, a twelfth century Egyptian physician and philosopher, recognized it as a remedy for cold symptoms and his advice has been supported by evidence from a scientific study done at an American university. My resolution to cook simple food and the poem Chicken Soup with Rice, written by Maurice Sendak and set to music by Carole King, inspired me to make my favorite chicken soup.

In February it will be

My snowman’s anniversary

With cake for him and soup for me!

See Also

Cooking Through the Pandemic – An Interview with Executive Chef James Waters

Happy once, happy twice

Happy chicken soup with rice

Chicken Soup and Two Variations

 

Print

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Chicken Soup made in less than 45 minutes with two variations - Chicken Soup with Rice and Chili Chicken Soup with Beans

Author: Carol Egbert

Recipe Type: Main

Serves: 8 - 10

Ingredients

• 2 litres chicken stock
• 1 litre water
• 1 rotisserie cooked chicken
• 30g unsalted butter
• 2 large onions, thinly sliced
• 3 medium carrots, thinly sliced
• 3 medium stalks celery, thinly sliced
• 1 teaspoon thyme leaves
• 2 cloves garlic, peeled and sliced
• salt and pepper
• ADDITIONAL INGREDIENTS - Chicken Soup with Rice
• 140g rice, uncooked
• 500ml broth
• chopped flat leaf parsley to garnish
• ADDITIONAL INGREDIENTS - Chili Chicken Soup with Beans
• 30g chili powder
• 10g ground cumin
• 1 jalapeno pepper, seeded and finely chopped
• 800g tinned tomatoes, diced
• 450g frozen sweet corn
• 1 medium tin white beans, rinsed and drained
• 1 medium tin black beans, rinsed and drained
• fresh cilantro and sour cream to garnish

Instructions

1. Combine stock and water in a large stockpot, cover and heat over medium heat.
2. Add chicken skin and bones to stockpot, shred meat and set aside.
3. Bring broth mixture to a boil, reduce heat and simmer for 20 minutes.
4. Strain broth into large bowl, discard skin and bones.
5. Melt butter in stockpot, add onions, carrots, celery, thyme and garlic. Saute until vegetables are soft, 10 minutes.
6. Add strained broth and shredded chicken meat, simmer for 5 minutes, add salt and pepper to taste.

Notes

Chicken Soup with Rice Add rice and additional broth when adding shredded chicken in Step 6 and increase simmer time to 20 minutes or until rice is cooked. Garnish each serving with parsley. Chili Chicken Soup with Beans Add chili powder, cumin and jalapeno pepper to onion/carrot/celery mixture in Step 5. Add tomatoes, corn and beans when adding shredded chicken in Step 6. Garnish each serving with cilantro and sour cream. A rotisserie cooked chicken from the market significantly reduce the cooking time for this soup. the chicken stock can be tinned or home made.

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