Chicken Soup

The Year of Bessemer Food

This being the last day of the year, and me recovering from a mild case of the flu or a persistent cold, I think it appropriate to share my recipe for chicken soup. It cures.

There are so many flavors in this soup, and it does take a little extra effort, but it is worth it.

To save time, cut up the vegetables and cook your rice while the chicken is cooking.

Chicken Soup

3 chicken breasts, skinless*
1/2 cup olive oil
1 cup white wine
1 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp garlic powder
1 1/2 tsp smoked paprika

2 carrots
2 celery stalks
2 small onions (or 1 medium)
1/2 tsp salt
1 can chicken broth
water

For prepared rice
1/2 cup rice
1 cup water
1 tsp crushed rosemary

*If the chicken breasts are "huge," filet them to make 2 pieces from each, cook all of it and use 1/2 for the soup and the rest for sandwiches the next day.

In a baking pan, whisk together olive oil, wine, salt, pepper, allspice, cinnamon, garlic powder and smoked paprika. Coat the chicken in the mixture and lay the pieces in the rest, in the pan. Bake at 400 degrees for 35 minutes or until done.

Peel and slice the carrots very thin. Slice the celery very thin. Peel and quarter the onions, and then slice very thin.

 
 Prepare rice by bringing 1 cup of water to a boil, add 1/2 cup of rice and 1 tsp rosemary. Reduce heat and simmer until done, about 20 minutes.

Shred chicken with fork or fingers and combine with vegetables in pot. Add salt and chicken broth, and one or more cans of water to make soup the consistency you like.

Add 1/2 cup or so of pan drippings to soup (try not to add too much oil/grease).

Add prepared rice.

Heat to boiling, reduce heat and let simmer for 10 or 15 minutes.

Enjoy.

And Happy New Year and have a prosperous and joyful 2013.