chicken soup with rice

This is one that I make whenever Hill or I are feeling under the weather or generally in need of some clean simple food.  (served here with some spinach salad and some bok choy with black bean sauce)

Our local super market has packages of murray’s free range chicken soup bones.  It’s just all the stuff that’s left when they butcher up the whole chickens to turn them into boneless/skinless breasts and etc..  49 cents a pound or something, and perfect for making stock.  You can also do it with a quartered up whole chicken, but you’ll end up with quite a lot more meat than you need (no problem!  Save it to make some flautas or something!)

  • Chicken
  • Carrots
  • Celery
  • Onions
  • Ginger
  • Garlic
  • Thai Chile
  • Scallions
  • Jasmine Rice

Put a little oil in the bottom of a nice big dutch oven and heat over medium high heat.  Toss in your bits of chicken and lightly pan roast them for a few minutes.  Add a couple of onions cut into sixths, two or three large carrots peeled and cut into inch long pieces, 3 or 4 big stalks of celery also cut into inches.  Add a few whole garlic cloves and a couple of big chunks of peeled ginger, and one or two thai chiles cut in half lengthwise.  Keep everything moving until it starts to release a nice smell.  Add water to cover.  If you have water heating in a kettle in the meantime, it’ll save you a lot of time bringing everything up to a boil.  Once the whole mess is boiling, reduce the heat to a low low simmer..   practically just a steep!  It may take a while to get the heat just right, but it’s my feeling that the stock ends up much better if you never boil it HARD.  Just hot enough that the surface ripples a little.  Skim the scum off the top (once usually does it!  but you may have to skim again later).

Leave it!  Let it sit for an hour and a half or so. Use this method to make chicken stock anytime you need it.  If you leave out the ginger and thai chile, you’ll have a very neutral and versatile stock.

In the mean time, make a pot of jasmine, or other long grain white rice (not basmati!  that’ll just taste weird).

Peel and thinly slice an onion.

Peel and thinly slice some garlic cloves (nice thin discs).

Peel and julienne some ginger.

Coarsely chop scallions.

When the stock is done, strain it into a big bowl using a colander (don’t make the mistake of straining it through the colander and straight down the drain!!!   This is easier to do than you think!  Usually you keep what goes in the colander instead of what goes through it, and force of habit is strong!!!).  When the chicken bones have cooled enough, pick off the meat and reserve.  Toss everything else!  The good stuff is all in the stock

You’re ready to assemble!

Back in the Dutch oven, heat a little oil (vegetable oil, and a little splash of toasted sesame).  Toss in garlic and ginger followed quickly by the sliced onion.  Sweat these for just a few moments and then add the chicken.  Add the stock and soy sauce to taste, bring it all up to heat, and then just let it sit for 15 minutes or so.

Prepare bowls with rice and chopped scallion.  Ladle soup over the top and eat!

No Responses to “chicken soup with rice”

  1. Christina

    Wicked simple and sounds delicious. Do you make your black bean sauce too?

    That’s a great price for the unwanted chicken parts. Near me down at Granville Island there’s a chicken stall at the market that sells backs and necks for 50 cents a lb. Not only are they great for stock but they’re great raw food for the dog too.

  2. Brad Eshbach

    I am so stoked to try this!

  3. Artamnesia

    Suddenly, I am very very hungry.

  4. Maria

    stir it once, stir it twice, stir it chicken soup with rice– thanks for this fresh and simply delicious recipe. I am so impressed with your finesse in the kitchen Ezra.

  5. ezra

    Christina! I do sometimes make my own black bean sauce.. I can get great fermented black beans down in China town (one of the serious perks of living in a big city!!). HOWEVER! Lee Kum Kee Black Bean with Garlic Sauce is top notch, and I usually just use that. I took a look at the ingredient list recently and was amazed to find that there’s nothing horrifying in it!

  6. Christina

    Hah! Don’t you just love looking at the label of some food you adore and finding out it’s full of trans-fats or hydrogenated somethingorothers?

  7. Toshi

    Just had this tonight. I had to substitute habaneros for thai chiles but it’s still delicious! My wife – who came down with a cold today – says it’s doing great things for her head. Also, the chicken with olives and sun-dried tomatoes was amazing. Thank you so much for the recipes. I really hope you kick cancer’s ass. Chase’s bike is ridiculous, by the way.

  8. Christina

    Since you shared one of your recipes, I thought I’d share one of my own. Actually, it’s not mine. This came from “Staying Alive! Cookbook for Cancer Free Living”, interestingly enough. I might’ve told you about this cookbook back when you were first teaching cancer to cry (http://www.stayingalivecookbook.com).

    I love this salad and I make the dressing for pretty much all salads I make. Sometimes I sub balsamic for tamari:

    – – – – – – – – – – – – – – – – –
    Amazing Mango Salad
    – – – – – – – – – – – – – – – – –

    2–3 ripe avocados, peeled and diced
    1 ripe mango, peeled and diced
    3 green onions, finely chopped
    1 red pepper, seeded and finely chopped
    1 Tbsp sesame seeds, lightly toasted
    1 head green leaf lettuce, torn into bite sized pieces

    Dressing
    2 Tbsp lime juice
    2 Tbsp maple syrup
    1/4 cup olive oil
    1/2 tsp ground cumin
    2 tsp tamari soy sauce

    Place all the salad ingredients in a bowl. In a jar, mix the dressing ingredients and shake. Pour dressing over salad and stir to coat until all pieces are lightly coated. Chill for 20 minutes before serving. Sprinkle with sesame seeds. Serve in a glass bowl or dessert dish or on a bed of leafy greens.

  9. Lu

    This soup sounds awesome. I can hardly wait to give it a try.

    I’m new to your blog and only have been reading for a little short time.

    I too have been a cancer patient, and understand what you are going through (I’ve been in remission for 10 years this August). Please maintain your great spirit throughout (some days are harder than others).

    The mental strength you put forth in your writings are truly amazing and inspirational.

    ~virtual hug to you, Hill and your dog~

  10. Katherine

    I love reading your recipes. But not as much as I love eating them.

  11. Matt

    Ooooh, I miss this! Definitely have to make some this week!

  12. Mochuelin

    Good idea for dinner… I’ll try. Hugs

  13. Heather

    This looks great! I have left over chicken and may try it tonight! Perhaps your next calling is a cook book? I’m still trying to duplicate that Tofu that you make…. never comes out as good as your’s did!!!! (I ate it over 10 years ago and it is still stuck in my mind!) Now that’s a good cook!

  14. stepheh c

    good to see the recipies flowing. did that whole ‘stock down the drain’ thing first time i made a stock, my mum laughed so much ! trying soup now ! hopefully get to see you again soon,
    kindest regards
    stephen

Leave a Reply