Inspirational Women's Fiction
Where the Bayous Meet the Mountains
Elise Lagneaux's Homemade Chicken Soup
8-10
Introduction
Great for those cold winter days. Easy to freeze in serving size containers then transferred into vacuum sealed bags for long-term storage. Works for a quick meal after a long day out.
Ingredients
1 teaspoon each: dried basil, dried mustard powder, garlic powder, parsley, oregano, thyme
¼ teaspoon pepper
2 tablespoons butter
1 small yellow onion, diced
½ cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
5 cups chicken broth
2* teaspoons Better Than Bouillon paste. *Or more to taste
1 1/4 lb. bone-in chicken breast and/or thighs (breast and thighs work well to add flavor)
fresh parsley, to garnish
2 ¼ cups cooked rice. (This can be minute rice.)
Steps
Cooking the rice separately ensures that it is not soaked up by the broth in the soup.
Melt butter in a large soup pot over medium heat.
Add the onions, carrots, and celery. Soften for approx. 4 minutes, then add the garlic and cook for 1 more minute. Avoid letting the garlic overcook.
Add the seasonings, Better than Bouillon, chicken, and chicken broth. Bring the soup to a very gentle boil (simmer) and cover partially to allow for a slow cook of the chicken about 15-20 minutes. (High boil will make chicken tough). Remove the chicken and use two forks to shred. (Discard the bones.) Return the chicken to the soup. Simmer for another 10-20 minutes. Taste soup and adjust seasonings as desired.
Spoon the rice into serving bowls and ladle soup on top. Garnish with parsley and serve.