{Family Centered Kitchen} : Chicken and Rice Soup

This is a light one.  I never seem to make my soups the same way twice.  I just feel my way.  Here’s the one we had for luncheon today:

Chicken and Rice

  • 1 chicken carcass
  • 1 onion
  • 1 head garlic
  • 1 2″ piece ginger
  • 1 1/2 c. rice
  • Carrots
  • Tomatoes, large dice
  • Coriander
  • Tarragon
  • Dill
  • Bay leaves
  • Oregano
  • Marjoram
  • Salt
  • Pepper

Place the chicken, onion, garlic, ginger, salt, pepper, herbs and a couple of carrots in a large stock pot and cover with water.  If you have some celery, you can throw that in now, too.  You can also add a little bit of white wine if you’re feeling fancy. 🙂  Bring to a boil and simmer for about an hour.  strain the solids from the broth and strip the meat from the carcass when cool enough to handle.  In the meantime, add diced carrots (about 2 c.) and rice to the broth and adjust the seasonings.  Cook for about 10 minutes and add the tomatoes.  Cook until the rice and carrots are cooked through.  Serve with parmesan cheese, good bread, and olive oil.

The coriander is very bright, almost citrus-y.  If you haven’t any, you can add some citrus peel to the stock.