Sunday, March 9, 2008

Creamy Rice or Barley Chicken Soup

Soups are always good for this time of year and I feel as if I have to get in all my soup recipes before the warmer season comes. This soup is one my dad made up (he is a gourmet chef) and it is delicious! We had it for dinner tonight.

2-3 boneless chicken breasts (cut up into 1/2 inch cubes)
2 T butter
1/2 cup each chopped onion, celery and carrots
1 qt. chicken stock (I like to use reduced fat and reduced sodium broth or my own homemade broth)
approximately 1/2 cup rice or barley (depends on how thick you want your soup)
1 pt. heavy cream or 1/2 and 1/2
chopped scallions to garnish on the top when serving

Melt butter in your soup pot. Put cubed chicken in and brown or sear for 4-5 mins. Then take it out and put aside. Put in your chopped onion, chopped celery and chopped carrots. Saute' until translucent. Add chicken stock and cook 10-15 minutes. Put the chicken back in. Put in rice or barley. Simmer 10-15 minutes. Add heavy cream. If need it thicker, you can add cornstarch mixed with a bit of water. When you are ready to serve, sprinkle some chopped scallions on top for presentation and taste.


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