Classic Chicken and Rice Soup

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the ‘from scratch’ method.

Step: 1

Prepare Fast Chicken Soup Base. Bring to a simmer.

Step: 2

Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.

Step: 3

Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.

Step: 4

Final touch: Add salt and pepper, to taste.

Per Serving: 84 calories; protein 2.5g; carbohydrates 17.5g; fat 0.2g; sodium 23.8mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.