Chicken Soups

Spicy chicken and rice soup

You can substitute noodles for the rice here. When the 20 cloves of garlic are roasted, their flavor mellows. Use less if you like.

20	cloves garlic, peeled
2	tablespoons olive oil
1	whole chicken (about 4 to 5 pounds)
1	large onion, chopped
6	medium carrots, sliced
3	celery stalks, sliced
12	to 14 cups chicken stock
1	tablespoon grated lemon rind
	Juice of 2 lemons ( 1/2 cup)
2	tablespoons chopped fresh mint or 2 teaspoons dried
1	teaspoon ground cinnamon
1/2	teaspoon cayenne pepper
2	bay leaves
3	cups cooked white or jasmine rice (or 8 ounces dried egg noodles, cooked until tender)
2	tablespoons chopped fresh basil or parsley
	Salt, to taste

1. Set the oven at 375 degrees. Place the garlic in a small baking dish. Sprinkle with the oil, cover with foil, and bake for 25 minutes or until the garlic is tender and golden.

2. In a stockpot, place the chicken, onion, carrots, and celery. Pour 12 cups of chicken stock over the chicken and bring the mixture to a boil. Add the roasted garlic, lemon rind and juice, mint, cinnamon, cayenne, and bay leaves. Lower the heat to medium, partially cover the pot, and simmer for 1 1/2 to 2 hours or until the chicken is tender. Carefully remove the chicken and place it in a bowl to cool.

3. Remove and discard the skin and bones from the chicken. Shred the meat into bite-size pieces.

4. Spoon off the fat from the top of the soup. Return the soup to a boil. Taste it. If it tastes too concentrated, add 1 to 2 cups more stock, or use water. Stir in the chicken, rice (or noodles), and basil or parsley. Season with salt and serve hot

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Moroccan Vegetable Soup with Chicken and Rice

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The best chicken and rice soup!

It is almost soup time (even though we’re still pushing 80 degrees!) and I try to make soup for once a week in the fall and winter months.  In the art of making soup, I have learned it is more than putting in the right ingredients.  Soup making also requires a good mix of spices to get the broth just right.  This is a super easy chicken and rice soup I have made several times that  I modified from an old chicken noodle recipe.  Since we mostly eat gluten free, I use rice instead of noodles.

What you need:

• 1 cup of cooked white rice (I usually use a rice cooker or you can use the boil in a bag rice)
• 1 teaspoon vegetable oil
• 10 cups chicken broth
• Spices to add:  rosemary, thyme, celery seed, sage, and pepper (I don’t measure these out–just push a dash and/or taste)
• 1 tablespoon salt
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/3 cup cornstarch
• 1/4 cup water
• 2 cups diced, cooked chicken meat

In a large saucepan, combine the broth, salt and spices.  Bring to a boil.  Stir in onions and carrots.  Reduce heat.  Cover and simmer for 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved.  Gradually add to soup, stirring constantly.  Stir in rice and chicken.  Heat through.  If soup is too thick, add more broth.

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