In Love with Chicken Again

Within a day of my complaining about how I’ve been eating too much chicken, my sister-in-law Sue sent me her latest recipe—Chicken Rice Soup.  Of course I tried it immediately, and it was delicious.  It also offers flexibility.  A small bowl can be an appetizer, while a large bowl can be a main course.

Sue’s Chicken Rice Soup – serves 2-3 as a main dish 

1 tablespoon olive or canola oil
1 small onion, roughly chopped
1 tablespoon chopped garlic
1/2 teaspoon salt
6 cups hot water
Large handful celery leaves
1/4 cup cilantro, including stems
1 large chicken breast, skin and fat removed
1 1/2 cups chopped celery
1 1/2 cups thinly sliced carrots
1/2 cup uncooked rice 

Add the oil to a medium pot and begin heating over medium-high heat.  Add the onion, garlic and salt and cook for about 5 minutes, or until the onion begins to soften.  Stir occasionally. 

Add 6 cups hot water.  Bring to a boil and add the celery leaves and cilantro.  Simmer about 15 minutes to flavor the stock.  Immediately remove and discard the celery leaves and cilantro before they disintegrate. 

 Add the celery, carrots, rice and chicken breast.  Bring the mixture to a boil and then reduce the heat to medium-low.  Cover and let the chicken breast simmer until it is tender and no longer pink in the middle. Remove the chicken and cut it into small pieces or thin strips.  Return to the pot.  Reheat when ready to serve.

                     For easy recipes, order "Help! My Apartment Has a Kitchen!"