Chicken Soup and Rice
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic pantry items, you can prepare this version in about 10 minutes. Served with salad and toast, it also makes a great lunch.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, September 2010
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 scallions (both white and green parts), thinly sliced
- 1 large carrot, peeled and chopped
- 1/2 cup chopped fresh parsley leaves
- 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
- 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
- 1/2 cup cooked rice
- Coarse salt and freshly ground black pepper
- Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes.
- Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
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