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Chicken Soup with Rice

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This was one of those extremely simple dinners that turned out wonderfully.

4 cups home made chicken broth
about 3 cups mustard greens, washed and chopped
Leftover roast chicken (about 4 oz), cut into bite-size pieces
1 medium carrot, sliced
2 medium turnips, sliced
1 cup cooked rice (in this case, left over from a Chinese restaurant meal), warmed or at room temperature

Heat broth to a simmer. Blanch greens in broth briefly, until wilted. Remove greens from broth with tongs and reserve. Add chicken, carrots, and turnips to broth and cook until vegetables are tender and chicken is heated through. Meanwhile, divide wilted greens and rice among three large individual soup bowls. Taste soup and add salt, if necessary. Ladle soup into bowls.

Sigh. Talk about comfort food....

I think what really made this was the mustard greens, which added a nice peppery, bitter-green flavor. The turnips were lovely and mellow. There are, of course, a myriad possible variations, depending on what you have in the fridge. One motivation for this dinner was to use up some leftovers....

Quoting Maurice Sendak:

I told you once
I told you twice,
all seasons
of the year
are nice
for eating
chicken soup
with rice!

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  1. I love the idea of the mustard greens, this sounds delish. And I love that little Maurice Sendak book!