Later On

A blog written for those whose interests more or less match mine.

Very nice chicken-rice soup today

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I wanted to make turkey-neck soup, but you can never find turkey necks when you want them. And there were no chicken backs, either, which make good stock. So I bought a package of 4 chicken thighs, skin-on, bone-in, and made this soup in a 4-qt pot:

Fill pot about 2/3 full of water, put in:

4 chicken thighs, skin on (the fat adds to the flavor)
5 star anise
1 Tbsp Penzeys chicken soup base
juice of 2 largish lemons
several grindings black pepper

Bring to boil, cover, and simmer for 30 minutes. Then remove and discard the star anise, and take out the thighs to cool. Add to the stock:

1 large sweet onion, chopped (Spanish onion might be even better, but sweet is what I had)
4 cloves garlic, minced
5 medium carrots chopped — actually 2 medium, 3 smallish
about the same amount of celery, chopped
1 bunch parsley, chopped
1 bunch dandelion greens, chopped
2 tsp thyme
1 Tbsp marjoram
1 c brown jasmine rice from Thailand (rinsed well)

I brought it to a boil, covered it, and simmered it 25 minutes. Then I took the now-cooled thighs and picked all the meat and skin off the bones, which I discarded, and chopped the meat and skin and stirred that into the soup.

Not bad. I think it was the dandelion greens (regular, not red) that gave it a very fresh taste. Fresh tomatoes would be possible, and then perhaps some dried basil. Even as it was I perhaps could have added 2 tsp dried rosemary. And if it had been for me instead of The Wife, I definitely would have added some gochujang sauce or some crushed chipotle pepper. Leeks would have been good, but none at the store.

Still, simple and easy and tasty, and with protein, greens, starch, and veggies. Made a nice thick soup.

The pot was pretty full when I finished, but now with a few bowls eaten, it’s quite a comfortable fit.

Written by LeisureGuy

12 January 2013 at 7:23 pm

Posted in Food, Recipes

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