Oriental Chicken Soup (Asparagus, Basmati Rice, Ginger)

I am cold, my husband announced. This was not news for me. He sneezed loudly for two days, so maybe you may hear a sneeze in the next town.

"I need chicken soup," I replied. "I'm going to make some for dinner." I heard the story that he threw away chicken soup and helped to cure a cold. Maybe that will cure my husband.

It might be easy to make soup, but making soup is difficult. The soup is full of taste and consistent. It is also an opportunity to eat vegetables, my husband and I have been lately. At first I thought that I made chicken noodle soup, but my mind changed. I will make inventory and see what develops.

The grocery store has stocks of many brands, most of which are commercial taste for me. Not only that, it is easy to make a house. If you like it, classic stocks are made of chicken pieces or whole chicken, carrots, onion, celery, parsley, peppercorn and garlic. All the vegetables are thrown away.

But I was on a fast soup track. I put the chicken in a pot, filled with water, capped, boiled liquid, boiled off, boiled for 1 hour. Instead of tasting vegetables with vegetables, I used a salty-free soup base.

After cooking the chicken, I took it out of the stock and cooled it. What soup is that? I chose Oriental soup with asparagus, ginger, garlic and soy sauce. In order to save time, I used pre-chopped ginger from the bottle. In a matter of minutes, the kitchen started scenting like a Chinese cuisine. As I expected, the soup was delicious, nutritious and expensive. My husband did sneeze only once.

Do you have a cold? It may be time for oriental chicken soup.

material

2 half of the chest of the chicken, bones removed the skin

8 cups of water

1 tablespoon olive oil

Medium one mix 1 piece

1/2 cup (1 rib) celery, shred

1 cup small petite

1 1/2 cup of asparagus chips, cut into 1 inch piece

One cup of sodium-free chicken base

2 ginger with mince

1 Teaspoon of garlic powder (or 1 fresh garlic)

1 cup low sodium salt

2 cups of soy sauce

2 1/2 cup is a finely chopped chicken

1/2 cup Basmati rice

Method

Please peel off the chicken meat and rinse. Put the chicken in a stock pot and cover with 8 cups of water. Simmer for 1 hour. When chilling, remove chicken and chopped liquor. Pour on a fine strainer and remove the developed scum. Please put the inventory aside or put it in the refrigerator until you need it. Please apply olive oil to the bottom of the stock pot. Add onions and saute for 2 minutes. Add celery, carrots, asparagus, chicken bases, ginger, garlic powder, soy sauce. Boil. Reduce heat, cover and cook for 10 minutes. Please add cooked chicken and rice. Simmer until rice is cooked. (Wheat noodles may be used instead of rice). Please enjoy with crackers and custard rolls. We do eight generous servings.

Copyright by Harriet Hodgson 2011