Sunday, April 15, 2007

Chicken and Brown Rice Soup

Merry once, merry twice, merry chicken soup with rice!

Years ago I worked with a little boy and to help teach him the months of the year, we read the book "Chicken Soup with Rice" and made this. You can skip the marjoram if your little person doesn't like green things floating in their soup, but this makes for a delicious lunch. Kids can help chop the celery and carrot, or stir the broth. Tuck it into a thermos to send to school and you'll be assured that they are having something healthy and delicious!

6 cups chicken broth
1 small onion, diced
2 sticks celery, diced
2 cloves garlic, minced
3 carrots, peeled and cut into coins
salt and pepper to taste
1/2 tsp marjoram
1/3 tsp thyme
1/3 cup brown rice
2 cups chopped cooked chicken
2 tbsp chopped fresh rosemary
1/3 cup frozen peas

Saute onion, garlic, and celery in olive oil until soft and translucent. Add marjoram, salt, pepper, and thyme and continue to saute about a minute or two. Add chicken stock, rice, and carrots. Bring to a boil. Cover and simmer over low heat for about 30 minutes. Add chicken, rosemary, and peas; bring back to a boil and then simmer about another 10 minutes.


Serves 4

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