Friday, July 29, 2011

Chicken Rice Soup

 Chicken Rice Soup

2 qts chicken stock
1 cup brown rice (soaked for 7 hours)
1 cup finely diced chicken meat
1 1/2 cups finely diced vegetables: carrots, celery, red peppers, string beans
sea salt and pepper to taste

Bring stock and rice to a boil and skim off foam. Reduce heat and cook, covered, about 1 hour until rice is tender. Add vegetables, diced meat, season to taste and cook until just tender, about 5- 10 min.

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