This weekend we had the pleasure of a visit with Wisconsin friends Peter & Hana and their son (who is David's age) Ezra. Deciding this was going to be a low-keyed weekend, Hana came up with the idea to cook chicken soup. Hana shopped my 'pantry' (I don't actually have a pantry, it's a dream) and we created Throw-it-together Chicken and Rice Soup. It was more delicious and simple than I could have imagined.
- 1 onion rough chopped
- 2 cloves of garlic rough chopped
- 1-2 lbs boneless skinless chicken (thighs or breasts are great), no need to cut
- 2 heads of broccoli
- handful of fresh herbs (thyme stems are great)
- dash of dried rosemary
- olive oil
- salt & pepper
- water to cover contents
- 1 cup white rice
- 1 can small white beans
- 8 small tomatoes (next time I'll double this)
Saute onion in olive oil in your soup pan and brown for about 10 minutes. Add all other ingredients through water and bring to a boil. Cook on high for about 2 minutes, reduce to low and simmer as long as you can stand. Chicken should be easy to pull apart into shreds.
About 30 minutes before you are ready to eat, add rice, white beans and tomatoes and continue to cook on low-medium low. Serve warm.
If you prefer cream based soups, just add a few dollops of sour cream or greek yogurt before serving.
This soup recipe is an excellent base for other Throw-it-together soups. Shop your own pantry and throw together something delicious.