Once browned on both sides, remove the chicken but keep the drippings in the pan.
Add the vegetables to the pot and saute just until the onions become translucent.
Then add just enough chicken stock to the bottom of the pot and deglaze by removing any stuck bits on the bottom with a wooden spatula.
Then add the remaining broth and season with salt and pepper. Bring the pot back up to a boil and add in the rice and cayenne pepper.
Decrease the heat to a simmer and cook for 20 minutes, or until the chicken is cooked through and the rice is tender.
Serving Instructions
When you are ready to serve the chicken soup, ladle the broth with the vegetables, rice and broth into bowls. Be sure to fill the bowl no more than 2/3rds full.
Using tongs, remove a chicken leg quarter or thigh and place one in each bowl.
Enjoy!
Mary and Jim
Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.
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Rustic Chicken Soup Recipe
Classic chicken soup made hearty with brown rice and chicken leg quarters.
4 chicken leg quarters
1 medium onion – diced
3 stalks of celery – diced
3 large carrots – peeled and diced
1 clove of garlic – minced
4 cups of chicken broth
4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne powder
2 cups brown rice (rinsed and drained )
Heat a large stock pot or dutch oven over medium high heat with just enough olive oil to lightly cover the bottom.
Add the chicken leg quarters to the pot and brown on each side (approximately 4 minutes per side)
Remove chicken and set aside.
With the chicken drippings still in the pot, add in the carrots, celery, onions, garlic, salt and pepper. Saute the vegetables until the onions become translucent.
Add in 1 cup of the chicken stock and deglaze the bottom of the pot.
Return the chicken leg quarters to the pot. Add in the remaining stock and water. Bring to a low boil.
Add uncooked rice and cayenne pepper powder.
Simmer for 20 minutes, or until chicken has cooked through, adding additional seasonings if desired.
Serve in a bowl with a chicken leg quarter placed on top.
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
If you have a few extra minutes, you could also sear your chicken on all sides before adding the water. This will give your soup just one more layer of savory goodness, although Koenig says your soup will be incredibly flavorful either way.
What's the Difference Between Condensed Soup and Regular Soup? Condensed soup is essentially soup boiled down to a thick stock, with most of the volume of water removed. If you took a can of regular soup and boiled it down to half the volume, you'd get the same thickness as condensed soup.
But whichever chicken soup route you go, know this: in the end, every chicken soup needs one thing: a lemon. Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line.
Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.
Apple cider vinegar makes a great 1:1 substitution for white wine vinegar in any dish that might benefit from sour apple notes. Try it in German potato salad or warm farro salad, or use it in the pickling liquid for giardiniera or the marinade for sheet pan honey-Dijon chicken and vegetables.
In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.
We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.
Only in cases where the flavor of the stock is really essential—it wouldn't be chicken soup without good chicken stock—or when not many other aromatics are worked into the recipe, as for risotto or French onion soup. Generally speaking, though, water should be seen as a functional ingredient all on its own.
A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
Heinz Cream of Chicken Soup. A timeless creamy classic made with chunks of chicken. Perfect for a quick, and delicious meal. Bursting with rich, tasty flavour, it's no wonder that Heinz Soup has earned a special place in our hearts as well as our kitchen cupboards!
* Lemon or lime juice: A squeeze of fresh citrus can brighten the flavors. * Vinegar: Consider a splash of apple cider vinegar or white wine vinegar. * Worcestershire sauce: A few dashes will add umami and saltiness. * Aromatics: Dice up some onion, carrots, and celery, sauté them in butter, and add them to the soup.
Or you can get an umami boost by adding monosodium glutamate, aka MSG, to your dish. Next time you're cooking, put a pinch of MSG into your soups, pasta sauce, salad dressings, meat marinades, and stir-fries. MSG does not add extra calories, unnecessary color or unwanted, complex tastes.
It imparts unique flavor attributes, enhancing a soup's overall flavor and depth. For example, this Zesty Sweet Potato & Chicken Soup uses our Habanero Honey White Balsamic Vinegar to create balance and add bright, rich acidity to the recipe.
The result is a chicken breast that's juicier and more tender.” When I think of vinegar and chicken, my mind immediately jumps to Chicken Savoy, a dish native to northern New Jersey, where I grew up.
Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming. You can also add vegetables, herbs, or spices to your broth to enhance the flavor.
Oils help the meat retain its moisture while cooking, resulting in a juicier finished product. Acids, whether you're using fruit juice or vinegar, help break down the dense protein, tenderizing the meat.
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