Chicken Soup with Rice and Spice
A great chicken soup recipe is always welcomed. Ours has the twist of some flavorful spices that deepen flavor and help reduce the need for added salt.
Makes
Serving size
Ingredients
4 tablespoons olive oil
1 small (70g) onion, diced
2 medium (61g each) carrots, diced
2 ribs celery, diced
28 ounces chicken (drumsticks and thighs), cut up
8 cups water
2 cloves of garlic, smashed
¾ cup rice
½ tablespoon garam masala
1 teaspoon paprika
3 small (34g each) parsnips, sliced
1 small (61g) turnip, diced
Salt, to taste (optional)
Pepper, to taste (optional)
Instructions
- Heat a large stock pot or Dutch oven over medium heat and add olive oil.
- Add onion, carrots and celery. Sauté until softened, about 7 minutes.
- Add chicken and water to the pot. Heat to bring to a boil.
- Add garlic and reduce heat. Simmer for 20 minutes.
- Add rice and spices. Simmer 20 minutes more.
- Add parsnips and turnips. Simmer 8 minutes more.
- Season and adjust spices to taste. Serve warm, with pieces of chicken removed from the bones if desired.
Cooking Tip
To make it more convenient to eat, you can remove all the chicken, debone them and chop into bite-sized pieces, before returning them to the pot to serve.
Recipe contributed by FamilyCook Productions
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