Chicken Soup with Rice
Chicken Soup is the quintessential comfort food. It is the first thing people recommend you eat when you’re feeling sick. It makes us nostalgic for our childhoods and it’s also just plain yummy! I love it with Noodles, Matzo Balls, Dumplings or Rice. I used Butler’s Soy Curls in this recipe but feel free to use any Plant Based Chicken that you like. The little square bits are soup croutons. They add a little crunchy texture and be found in the Jewish /Ethinic Aisle of the grocery store.
Serves 4 - 6
1/2 Package of Butler’s Soy Curls
1 -2 cups Hot Water (to rehydrate the curls)
2 Large Carrots
4 Ribs of Celery
1 Small Onion
Handful of Fresh Dill
8 Cups of Water
1 1/3 cups Cooked Rice
Salt & Pepper to taste
3 Tsp of Poultry Seasoning
1/4 tsp of Turmeric Powder
1. Hydrate the Soy Curls with 2 tsp of Poultry Seasoning and enough Hot Water to cover them. Set aside for about 20 minutes or until all the liquid is absorbed.
2. In a pan brown the soaked Soy Curls until crispy and set aside
3. Sauté the Onion, Celery, Carrots, Turmeric and 1 tsp of Poultry Seasoning in a little bit of Oil until the Onions are Translucent.
4. Add in about 5 cups of Water and chopped Dill, turn down the heat to med -low. Cover and let simmer for 25 minutes
5. Add the crisped Soy Curls to the Soup and conitnue to cook for another 15 minutes.
6. Add in the Cooked Rice and rest of the Water and heat through
Tip: Even thougth the Rice is cooked it will continue to absorb the broth, so you may need to add more Water as needed. Make sure to reseason with Salt if you do.