If you remember, the last time I wasn’t feeling well I picked up some chicken and rice soup at my local Chinese take-out place. That single moment was a complete and total “I hope this works” time in my life. I’m not much on soup. Have never really cared for it, and didn’t think I ever really would. I’ve been trying soups again lately, but haven’t mentioned it here on NEB. Why haven’t I mentioned it? For the most part, they have been colossal failures. I just don’t think I’m a soup person. When I tried the chicken and rice soup though, I was so very pleasantly surprised. I really liked this stuff. Only here and there has it given me any type of twinge.
Yesterday, I stayed home from work after having an unpleasant asthma episode during the night. That’s the main cause of my common sickliness during winter months: asthma that goes wonky. Doctors always suggest soup due to its warmth and help in opening up breathing tubes. I was just too tired and blah to go to the take-out place yesterday. Instead, I decided to try to make it myself. It just so happened I had ordered this dish over the weekend at my take-out place and had watched carefully as it was prepared. It comes in this big plastic container. I saw the employee scoop something out of a big pot and pour it into the container. When she stepped aside, I saw it was the chicken floating in lots of broth. Then, another employee packed rice into it from their ready to go steamed white rice that is served with other dishes. Hmmm, that didn’t look like it would be so hard and difficult to make. I decided to give it a whirl. I already had some chicken defrosted for another recipe that I no longer felt like trying. Approximately twenty mintues later, I had chicken and rice soup.
The first step is to put 2 cups of rice on to cook. Now, I didn’t take pictures of the whole process, so you’ll have to work with me a bit here. I can’t even tell you how to cook rice. I don’t know how. But my rice cooker does, thank goodness. So, 2 cups of rice in the rice cooker. Then it was time to make the broth part of this meal.
I placed four cups of water into a pot on the stove and brought the water to a boil over a medium heat.
I placed 2 cubes of vegetable bouillon cubes into the water and once they dissolved, I placed my 4 chicken tenderloins, cut into bite-size pieces, into the water. I also added 1/2 tsp of salt and 1/4 tsp of black pepper. I lowered the heat about half way, placed a top on it all and cooked it until the rice cooker said the rice was done.
Voila, chicken and rice soup. Verdict: This was pretty darn tasty, and it taught me something. I think my problem with soup is the chicken broth. No twinges of yuckiness here. I don’t like the smell of chicken broth, nor its taste (though I love chicken, so go figure). This made with a vegetable broth base (which is all I had) made all the difference in the world to me. I wonder how other soups would taste with veggie broth instead of chicken broth. Hmmmm…..
Anyhow, it does need some more kick to it in the seasoning department. I think some garlic might be nice. Just not sure about what else.
That’s the recipe in progress. Suggestions welcome.
Be the bento everyone!