Chicken Song Soup

When my children were little they would always ask me to make this soup. We call it ‘song soup’ because of the line ‘parsley, sage, rosemary and thyme’ from the Simon and Garfunkle song ‘Scarborough Fair.’ You can change it up by using noodles instead of rice, or add extra veggies instead of a starch. I’ve also made this with leg quarters instead of white meat, or if you have a lot of people to feed you can double this and use a whole chicken, cut up. Serve with garlic cheese bread and a green salad.

Step: 1

Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool.

Step: 2

While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.

Step: 3

Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.

Per Serving: 169 calories; protein 12.3g; carbohydrates 18.2g; fat 4.9g; cholesterol 32.2mg; sodium 69.8mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.