I am still on a business trip in Phoenix, and had half of my chicken stock left from making Roman Egg Soup last night, so tonight I made a pot of chicken rice soup. It was so surprisingly satisfying. I never realized I could eat such wonderful rich soup that was prepared in a hotel room! Above is an actual picture of the result.
I mentioned a few tips on cooking in a hotel room kitchen in yesterday’s post. Today I figured out a few more things that will save me even more time and allow me to eat healthy real food while travelling:
- I bought the vegetables for this soup from my company’s salad bar at lunch today, and then stored it in the fridge at work until going back to the hotel. I believe this was a lot cheaper than buying pre-cut veggies or whole vegetables at the store. Plus I could get a larger variety of things to put in my soup.
- One exception to the above, an onion. I bought one whole onion at the store when I arrived and have been hacking off pieces all week.
- I also bought a side of rice in the cafeteria for the soup. It’s not soaked, but much better than eating out!
Tips for making Chicken Rice Soup
- Use any vegetables that you have on hand, as you can see I used pea pods, carrots, celery, onions and mushrooms.
- This is a great way to serve soaked brown rice to children as they don’t really notice that they’re eating brown rice. Kids love this soup!
- This is fairly low carb even with the rice, but to make it even lower just eliminate or reduce the rice and add more vegetables.
Chicken Rice Soup
Rating: 1 fork (key) Husband and kids are at home and didn’t taste this soup
- 2 quarts chicken stock
- 1 cup brown rice (or 1 1/2 cups cooked soaked brown rice)
- 1 cup finely diced chicken meat and/or chicken liver and heart
- 1 1/2 cups finely diced vegetables such as carrot, celery, red pepper or string beans
- 2 T butter (optional for sauteing vegetables)
- sea salt or fish sauce and pepper
If using uncooked brown rice:
Bring stock and rice (if you’re using uncooked rice) to a boil and skim off any foam that may rise to the top. Reduce heat and cook, covered, about one hour until rice is cooked. Add the vegetables, diced meats, season to taste and cook until just tender, about 5 to 10 minutes.
Alternate directions for using cooked rice:
Saute vegetables in a 2 T of butter until soft. Add broth and chicken meat, bring a boil, skim any foam that rises to the top. Reduce heat and add the cooked rice. Cook for about 5 minutes until the soup is hot again, and serve.
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