Chicken Rice Soup
When it comes to comfort food in the form of a soup, for me , this chicken rice soup takes the first place. Especially the one my mom used to make, back in Armenia. She’d make this chicken rice soup with whole chicken, organic, farm raised, the best tasting kind, which is hard to find here in US.
Didn’t have a whole chicken, but the rainy weather made me go for it even with drumsticks .
The soup turned out really delicious, but I’d still suggest to use the whole chicken for better taste and flavor.
2 lbs chicken , cut up pieces , I used only the drumsticks
7-8 cups cold water for cooking the chicken
½ cup rice, I used jasmine rice , wash and drain
3-4 tbs olive oil, if the chicken has too much fat, use only 2 tbs
1 medium onion , finely chopped
2-3 cloves of garlic , minced
2-3 medium potatoes , cubed
3-4 celery sticks, finely chopped
1 large carrot , finely chopped or shredded
1 tbs flour or starch
½ tsp ground black pepper
1 tsp ground curry
Salt to taste
Fresh herbs : dill and cilantro, a tablespoon of each
Start by cooking the chicken
Bring to a boil over high heat, remove the foam and cook over medium heat until cooked, don’t overcook !
While it’s cooking chop the veggies
First sauté the onions, then add the carrots and celery and continue stirring and cooking a few more minutes
In a separate bowl combine the flour and about a cup of the chicken broth, mix well with a whisker and using a sifter, pour over the veggies
Use the same sifter to add the chicken broth, then the pieces
Add the potatoes, rice, salt , garlic, spices and allow to cook another 5-7 minutes
Lastly the fresh herbs and enjoy