Want to make a chicken soup variation and need help, please.
Our deli made the best carrot soup one day. The base was a well-flavored chicken stock with onion, very small (1/4-inch) cubes of carrot and rice cooked to a creamy softness. I'm not sure what else was in it but it sure was delicious. Can anyone help me recreate this soup? I know it sounds very simple, but I do not cook well without a recipe in front of me and would appreciate your help.
Molly, first decide if you want to make homemade chicken stock or soup. If you do, there are plentry of good recipes on the net. elise.com has a lovely chicken stock/soup recipe, 2, I bellieve, that I have used successfully. While I don't have any links for you, I imagine there are several good chicken stock/soup recipes floating around this site. If you don't wish to make your own, then purchase 1 or 2 cartons of chiciken broth or low sodium chicken broth. Cook it up in a 3 or 4 quart saucepan, add your carrots, as many as you wish, and any other seasonings you enjoy. . I love fresh parsely and dill. As for the rice, get some arborio rice as it cooks up very creamy. Follow package directions for # of servings you'd like, then add to soup. I think if you were to cook up the rice in the soup, it might thicken it too much.
Sounds interesting! I don't have much advice since I've never seen a soup like this, but perhaps the deli might be willing to share the recipe? And you can pass along to us? :)
Interested to see the ideas on this thread as well....
Hi Molly, I see you joined very recently so welcome to chowhound. I think that you are asking for quantities and procedures so I will suggest some, and hopefully others can improve on what I write. I make homemade chicken stock and always include carrots and onion so I think I know what you mean when you say that soup was well flavored. I suggest you make smallish batches of soup until you develop a recipe you like then you can easily double it or more.
I think addicted2cake is quite correct to say cooking the rice in the soup is not the way to go. Start by cooking the rice as you normally would. Saute about 1/4 cup diced onion in 2 Tb butter until very soft but not browned. Add about 3/4 cup diced carrot and stir for about 30 seconds. Add 2 cans chicken broth or stock or homemade if you like. Add about 3/4 cup rice and heat to simmer. Add more carrot or rice now if the proportions look wrong.
The amount of salt required depends on your chicken broth and other ingredients. After 5 minutes simmering, taste and adjust seasonings: salt, I think a dash of white pepper would be good, addicted's herbs sound good. Simmer until the carrots are cooked to your liking (a consistent size dice will help).
Write down your quantities and procedures, particularly stove settings and times. Note what you like and what could be better and tweak your recipe the next time. Pretty soon your soup will be better than what the deli served!
Thank you so much for your suggestions; I really appreciate your input. If I come up with something good, I'll be sure to post it!