3 Cups of Chicken Stock
1 Cup of chopped chicken
¼ Cup uncooked rice
¾ Cup of Frozen mixed vegetables
1 Celery stalk, finely diced
1 Carrot, peeled and finely diced
½ Shallot or 1/4 Onion, finely diced
1 Tsp. Olive Oil
Kosher salt & freshly ground black pepper to taste
1 Tsp. Fresh Thyme, chopped
1. Spray a saucepan with cooking spray and then add the teaspoon of olive oil. When hot, add the chopped celery, carrot and onion and sauté until veggies are starting to get soft. About 2 minutes.
4. Add the thyme and stir into the mixture. Serve piping hot in soup bowls.
NOTE:This is the perfect fast and easy soup recipe for two. I had made a roast chicken dinner and after removing all the left over meat, I made a fabulous chicken stock from the carcass and some fresh herbs and vegetables. That stock is now tucked away in my freezer for several more dishes to be made over the next several weeks or months. But, I saved three cups to make this delicious soup. Most people will have the ingredients right in the fridge and pantry, making this a perfect weeknight supper. I add a salad and/or hard roll and butter and I’m good to go.
A couple of helpful tips:
. If you don’t have homemade stock, feel free to use boxed stock. Just taste your seasoning. If it tastes bland (which can sometimes happen with boxed stock), add a bouillon chicken cube. That will kick up the chicken flavor and seasoning of the broth. This works as a quick fix.
. Use any frozen veggies you have on hand – Corn, carrots, peas, green beans, etc.
. Don’t like rice? Use noodles or small pasta instead. To increase protein, use whole-wheat pasta instead. Don’t want the carbs? Don’t use the pasta or rice and up the veggies.
Keep this recipe as a general guideline for making your next chicken soup. The homemade stock makes the biggest difference but homemade soup is always better than canned! Enjoy.