Chicken Soup and Rice
Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper
Directions
1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.