Hopefully you have had a chance to create your own “liquid gold” over the past few days. Now, let’s put some of that delicious stock to work and create a hearty, warm-you-from-within, pot of soup. We are going to start with a classic, easy to throw together Chicken Vegetable and Rice soup.
I will be using the homemade broth from my previous post for this and subsequent soup recipes. However, if you prefer, you may opt to use good quality store bought boxed broth in equal quantities. In doing this you will need to adjust the salt content in the recipe below.
If you have stored your homemade broth in the refrigerator, the first thing that you may notice is a white solid layer on top of the broth. This is fat. This is the perfect time to scoop it off and discard.
Once you do that, you may be somewhat surprised to see that your broth has become gelatin. This is a good thing…actually, it’s an excellent thing! All natural gelatin has many benefits including aiding in the digestive process, boosting your immune system, and strengthening hair, skin, and nails. The Weston A. Price Foundation has a great article about homemade broths and their benefits. It’s worth the read. Rest assured, once we begin to heat the broth up, it will return to its liquid state once again.
The recipe below feeds a crowd or a really hungry family for dinner and subsequent lunches. You can certainly cut the following recipe in half and still have an adequate amount of soup for a dinner.
In our home soup is typically served with a garden or Caeser salad and good quality, crusty bread. For me, it’s just about the most perfect meal to eat when the weather is brisk! Enjoy and be sure to check back this week for a sausage, swiss chard, and white bean soup that is out of this world!
Classic Chicken, Vegetable, and Rice Soup
15 cups homemade broth
2 cups diced onion
1 tablespoon olive oil
5 cups sliced carrots (cut into 1/8″-1/4″ coins)
4 cups diced russet potatoes, peeled
2 cups sliced celery
3/4 cup short grain brown rice
15 oz. can small white beans (navy beans), drained and rinsed
3-4 cups shredded or diced cooked chicken (picked from soup bones or purchased)
3-4 teaspoons sea salt
1/2-1 teaspoon ground black pepper
4 cups, packed, finely chopped kale (stems discarded)
In a large stock pot (I used a 12 quart stock pot), saute the onion and olive oil over low-medium heat for 5 minutes. Be sure to stir frequently.
Add in the carrots, potatoes, celery, rice, beans, chicken, salt, and pepper. Add in the broth and bring to a boil. Reduce the heat to low-medium and cook, uncovered, for 1.5 – 2 hours. Be sure to stir the soup periodically to prevent some ingredients from sticking to the bottom. The soup should cook at a low bubble (greater than a simmer, but less than a boil). During the last 15 minutes, stir in the chopped kale.