Jayne’s Chicken Rice Soup
Chicken & Stock:
- 1 whole chicken – cooked in pressure cooker with appx 3cups water, then deboned. Allow stock to sit in refrigerator overnight, then skim off fat.
Soup:
- 1 large onion, chopped
- Stock from chicken (3-4cups)
- 1 quart boxed chicken stock
- boullion cubes & additional water as needed
- 4-5 button mushrooms
- 3-5 celery stocks (preferably with leaf from heart), chopped
- 1 cup brown rice
- cumin (appx 1 tsp)
- rosemary (appx 2 tsp)
- poultry seasoning (appx 1 tsp)
- 2 medium carrots
- 1 small to medium zucchini
- 1/2 c. cream
Saute onion & celery in appx 1T. olive oil, with appx 1 T. salt over medium heat until onions are translucent. Add and heat stock(s), stir frequently until bubbly. Add 1 c. brown rice, stir in well and bring to simmer. Add mushrooms, coursely chopped. Add rosemary, poultry seasoning & cumin. Cover & cook appx 35minutes, until brown rice is nearly done. Add appx 3 cups of cooked & diced chicken, heat until bubbly. Add peeled & sliced carrots, sliced zucchini. If needed, add additional water to desired consistency, also adding 1 boullion cube for each cup water added. Simmer for appx 10-15 minutes, then add additional salt and pepper to taste. Finish by adding 1/2 cup cream.