Simply Chicken Soup
This is a casual, use-what-you-have-on-hand soup. It uses the random pieces of chicken that may be hidden in the freezer and whatever herbs are handy; and some rice for good measure. Whats not to love?
you will need:
8 cups water
2lbs chicken, I used a mixture of thighs and breast meat
1/2 cup long grain white rice (optional), rinsed and strained
2-3 cloves of garlic, thinly sliced
2 ribs of celery, sliced about 1 inch thick
1 skinny yam (one with an even, or close to even, circumference along the entire root) sliced into 1/2 inch thick coins
Handful of fresh parsley and or dill, roughly chopped
juice from half a lemon
Kosher salt and freshly cracked pepper to taste
1 tsp. whole pepper corns (optional)
pinch of crushed red pepper flakes
Using a heavy bottomed pot, heat the water over a medium low flame. Lightly season the water with salt and pepper corns then add in the chicken, garlic and red pepper flakes. Simmer until chicken is cooked through, about 15 minutes.
Remove chicken and set aside to cool. Skim off any excess foam from the soup
Add in the rice, celery, yams and parsley. Cook for about 15 minutes longer, until yams are tender. While you’re waiting, shred or chop the chicken to preferred size and add back into the soup.
Cook until yams are tender and rice has begun to split.
Finished with lemon juice and any extra salt/pepper if needed.
Garnish with fresh herbs, very thinly sliced shallots and serve hot - Enjoy!