|Chicken Rice Soup|
We were hungry for soup today. So I took out a chicken breast from the chickens butchered last summer to use for a soup base.Ingredients for stalk base;
3 stalks celery
1 cup carrots
Garlic and herb seasoning
Salt and pepper
|Begin with a chicken to create stalk|
I filled the pan with water and put the skin side down to get the most amount of taste into the broth.
Then I added the celery and carrots. I always cook this together to create a good base.
|Time for a couple of flavor adding vegetables|
After it has boiled enough to cook the chicken through, cool it down enough to remove the chicken for de-boning.
|Boiling to create the stalk|
I don't have pictures after this point because it was Dale's morning off and he took over. He boned the chicken, added a box of chicken broth and equal as much water. Then I added 1 cup long-grain rice and 1/2 cup wild rice.
I brought it to a boil and turned the heat off again to allow the rice to cook. It needs a minimum of an hour. Then added a bit more salt, pepper and garlic and herb seasoning (to taste). It was brought to a soft boil right before serving.