chicken soup for the cold

Name: Chicken Soup For The Cold
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 5 to 6 cup(s) chicken stock, light; 1/2 cup(s) long grain rice or pasta; 1 - carrot, peeled and thin slices; 1 - celery stalk, minced; 1 cup(s) raw or cooked chopped chicken; - salt and ground pepper to taste; - minced parsley for garnish

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104 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Aug 20, 2010

Here's a basic recipe for chicken soup from Mark Bittman's, cookbook. "How To Cook Everything" You can use rice or noodles. COOKBOOK RECIPE

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield Serves 6 to 8

Ingredients

5 to 6 cups chicken stock, light
1/2 cup long grain rice or pasta
1 - carrot, peeled and thin slices
1 - celery stalk, minced
1 cup raw or cooked chopped chicken
- salt and ground pepper to taste
- minced parsley for garnish

How To Make chicken soup for the cold

Step 1

Place the stock in a large, deep saucepan or casserole, and turn the to medium-high.

Step 2

When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously.
Step 3

Stir in rice, carrots, and celery, and cook stirring occasionally until they are all tender, about 20 minutes.
Step 4

Stir in the chicken, IF IT IS RAW, cook another 5 to 8 minutes until it is cooked, IF IT IS COOKED, cook 2 to 3 minutes until it is hot season with salt and pepper.
Step 5

For thicker soup, increase the amount of rice or pasta to 1 cup; use 2 carrots and 2 celery stalks.
Step 6

Use as much chicken as you like. If you plan to store this soup, cook the rice and pasta separately and stir it in during the last stage of cooking or it will absorb too much liquid during storage.
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