Southern Chicken Rice Soup Recipe
Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work. -Rosalie Biar, Thorndale, Texas
Contest Winning
OTAL TIME: Prep: 25 min.
Cook: 2-1/2 hours + cooling
MAKES: 10 servings
Ingredients
1 broiler/fryer chicken (about 3 pounds)
10 cups water
2 teaspoons salt
1/2 cup uncooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/2 cup sliced fresh or frozen okra
1 can (14-1/2 ounces) stewed tomatoes, diced
1 tablespoon chopped green chilies
1 garlic clove, minced
1-1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon Creole seasoning
Directions
Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts
1 serving (1 cup) equals 204 calories, 9 g fat (2 g saturated fat), 53 mg cholesterol, 815 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Southern Chicken Rice Soup in Country Woman May/June 1999, p29
Beth Layman :)
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