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    Chicken & Brown Rice Soup

    Read original issue here

     

    ingredients

    makes 4

    • ½ a chicken, separated into 4 parts
    • 1 cup of brown rice
    • 1 small onion, chopped
    • 1 medium carrot, sliced
    • 1 stalk celery, sliced
    • 2 cloves garlic, chopped
    • 1 bay leaf
    • 5 cups water
    • 2 chicken bouillon cubes
    • sea salt
    • freshly ground pepper
    • olive oil

     

    preparation

    1. If you can, soak the brown rice overnight. If you can’t, give it a good rinse and proceed.

    2. Wash and dry chicken pieces and season well with salt and pepper.

    3. Place a large saucepan over medium-high heat. Coat bottom of pan with thin layer of olive oil. Add onion, carrot and celery. Cook for about a minute until vegetables soften. Add garlic and bay leaf. Cook for another minute until garlic softens. Add chicken pieces skin side down and let skins lightly sear among the veggies. (You don’t need a formal sear for this soup, as you will be tearing the meat off later on and discarding the skin, but it’s still nice to get some of the flavor out of the skin via this method.)

    4. Add the brown rice, water and bouillon cubes and bring to simmer. (Simmering the chicken in the water will create a pretty flavorful broth, and the bouillon just amplifies the taste.) Simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. Remove from heat.  

    5. When cool enough to handle, remove chicken pieces from the soup. Using your hands or a fork and knife, tear the meat from the bones. Discard bones and add meat back to the soup. Stir (re-heat if desired) and serve.




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