soup - chicken, chicken rice soup
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Have a look at Sopa de Pollo for making the base for this soup.
Visit the Food Bytes section for a related article and more tips: Chicken Soup - Culinary Poetry and Its Secrets
Chicken Rice Soup with Lemon and Cilantro
This can be described as either a thick soup or a soupy rice dish. In any case it is filling and delicious! For a delicious vegetarian variation, substitute a strong vegetable broth made with garlic for the chicken soup.
serves 4
1 liter Sopa de Pollo without noodles (or chicken broth)
1 carrot
1 small leek (white to tender, light green part)
200 g. (+- 1 c.) short grain rice
juice of one lemon
1 T. minced fresh cilantro
Chop the trimmed carrot into small bite sized pieces. Cut the leek into rings. Add vegetables and rice to the soup and cook until the rice is done, about 25 minutes.
Add the lemon juice and cilantro. Cover and allow to rest several minutes before serving.
Serve with additional wedges of lemon.
Tip:
If you do not like the acidic taste of the lemon, cook the rice with the peel of
an untreated lemon (trim away the white) for a delicious variation. Also
delicious is to drizzle a little sizzling olive oil into which minced garlic has
been added (do not allow to brown). Add you need for this dish is a large
mixed salad of greens, tomato, asperagus etc.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant