Start with a fresh chicken. Not sure why this one says it's smart! Mm questionable.
Decide how much chicken you want to use in your soup. I have a medium size chicken so I cut the chicken in half down the middle.
Heat up a few table spoons of olive oil in a large pot. Once hot, put in the chicken to brown.
Flip the chicken every couple minutes to evenly brown both sides. This will caramelize the meat and add a rich flavor to the soup
Chop an onion
And some garlic. I am putting in about 5 chopped cloves and saving the rest for later on.
Get the onions and garlic frying in the rendering chicken fat like so. You should really start to smell the delicious aroma by now.
Throw in some sprigs of thyme
Dried bay leaves. Let the herbs cook for a few minutes in the oil to release their aromas.
Once chicken is browned and has started to split along the breast, add your water. I use enough to fully cover the chicken
The chicken is now submerged in about 3 quarts of water. Keep in mind that you will have to add more as some of the water will evaporate during the cooking process. Bring the water to a boil.
Add 3 table spoons of sea salt. Grind in some black pepper. Be generous.
This is nutritional yeast. It is jam packed full of vitamins and flavor. It is a delicious dietary supplement and can be found at most health food stores.
Put in about a quarter cup of these tasty flakes while the chicken cooks. Add more or less according to your taste
Let chicken cook in boiling water until the meat begins to come off of the bones ( 1 hour). At this point you can choose to take the bones out or keep them in for fuller flavor. I keep them in.
While your chicken is cooking, chop another onion and the rest of your garlic. You may even crush some extra cloves and throw them in the pot for good flavor. Also chop up your potatoes into cubes.
Chop celery and bell pepper. I use red bell for color balance!
Chop up your carrots
And chop up your greens. I am using collards because they are on hand, but kale or spinach would work well too. Make sure the strips are a reasonably short length.
Throw in some fresh basil. 7 leaves does the trick.
And finally, add your vegetables. Chopped potatoes, celery, carrots, onion, garlic, and green of choice
Bring to a boil and add some cayenne pepper. Let your vegetables cook for several minutes. You may want to taste the broth and add more salt to suite your taste.
Pour in your basmati rice
I also put in a few table spoons of corn meal and Italian bread crumbs for good measure. This helps thicken the soup a bit
Continue cooking your soup for at least twenty minutes after the rice is added. Taste the soup and add salt and pepper to taste.
- 1/2 Chicken
- 3.0 Stalks celery
- 2.0 Onions
- 10.0 Cloves garlic
- 1.0 Bell pepper
- 5.0 Collard leaves
- 4.0 Carrots
- 6.0 Potatoes
- 2/3c Nutritional yeast
- 1.0c Basmati rice
- 1/4c Breadcrumbs
- Sea salt
- Black pepper
- Fresh basil leaves
- Thyme sprigs
- 4.0qt Water
- Olive oil
- Breadcrumb / cornmeal
- Bay leaves