Chicken Vegetable Soup With Rice
This chicken vegetable soup resulted from a neighbor's gift of yellow Summer Squash and left over roasted chicken. From it the two of us enjoyed 2 hearty meals with muffins plus 2 full mugs for a hurried breakfast! This comfort food recipe should serve 4 comfortably :) (and probably 5 or 6 if served with a salad and bread; and up to 8 if served before an entree'.)
Quantities used are approximate and should be adjusted to your own taste and what is in your refrigerator! Most vegetables will be fine. Turkey could substitute for chicken, or be omitted.
1/2 Roasted Chicken cut in bite size pieces
1 1/2 medium yellow Summer Squash
1 1/2 medium Onion
1/2 medium Zucchini
1/2 yellow Pepper
3 cloves Garlic
20 +/- Baby Carrots
1 Green Apple, peeled
1 quart Organic Chicken Broth (vegetable broth can be substituted)
1 quart water
Chicken stock (congealed chicken juice) if available (skim off the fat & don't use it)
1/2 cup Brown Rice or Wild Rice
Seasonings are approximate. I add a little of this and a little of that depending upon what is in my cupboard,and the food ingredients I have available.
Chicken Vegetable Soup is more of a pattern or model for vegetable soups in general rather than an exact recipe. I hope you will experiment with what you have in your cupboard. I actually wish I had written down exactly what I used because this was a delicious soup!
1 - 2 Tbs.Mixed Italian Herbs
1-2 tsp. Garlic & Herb - Salt Free
1-2 tsp.Spicy Seasoning - Salt Free
1 Tbs. Ground Cumin (I love curry. Adjust cumin & turmeric if you don't!)
1 Tbs. Turmeric
2-3 tsp. Basil leaves (adds a sweet flavor)
2 Bay leaves
1 Tbs. Tarragon leaves (the 1st time I've used these - cooking didn't soften some)
2 Tbs. Worcestershire Sauce (Contains some sugar, but I love its rich, dark gravy flavor.)
Salt & Pepper to taste
Slice the vegetables into bite size pieces.
Peel and core the apple.
Saute the vegetables in olive oil or coconut oil until al dente' (i.e.,"tender", "crisp") with the dry seasonings.
Fill large cooking pot with water and broth. Bring to boil and add the vegetables, the uncooked apple pieces, the chicken stock and the Worcestershire Sauce(and/or your choice of other liquid seasonings). Place a cover on the pot (to hinder evaporation), and simmer 2-3 hours.
Return to boil,add brown rice and stir. Return to simmer for 45-50 minutes until rice is tender.
While the rice is cooking, pull chicken from the bone, and cut in bite size pieces. Add chicken to the soup when the rice is tender.
Taste test, and correct your seasonings, but remember it's easier to add salt at the table then to try and overcome too much salt! (Hint: if your soup is too salty, add 1 or 2 chopped potatoes - that will help absorb the salt.) Cook about 15 minutes more.
Serve your Chicken Vegetable Soup hot with our warm homemade gluten free biscuits, muffins or bread with butter. So satisfying.