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Chicken and Rice Soup with Turnip Greens

Chicken and rice soup is the ultimate comfort food, especially this time of the year. For this recipe we will add turnip greens to give it an even more healthy approach. Adding leafy greens is a quick and easy way to make your soups heartier and healthier. Be sure to add the greens at the end so they keep their vibrant green flavor, if you add them too soon they turn brown and although edible are not as appealing to the eye. As the case for any soup the most important piece is the broth. The broth is not only the fundamental part but also where all the flavor will come from. You can use broth or bouillon that is already made but I recommend reiforncing it with more vegetables to enhance the flavor. This can be done by simply simmering the already made stock with more garlic, onion and carrots. This should be done 1 day ahead of time to cut down on time as well as allowing the flavors from the stock to combine.

For the stock

3 cups water

1/2 onion chopped

3 cloves of garlic

1 carrot chopped

2 tablespoons of chicken bouillon(if you use already made stock please disregard the water portion)

1 bay leaf

Bring all ingredients to a boil and simmer for 30 minutes. Let cool and strain. Conserve in refrigerator

For the soup

1lb of shredded chicken

1 cup of long grain rice

1 bunch turnip greens(discard the stems and rinse)

1 carrot peeled and chopped into bite size pieces

1 rib of celery cut into bite size pieces

Heat 2 tablespoons of oil in a pot, add celery and carrots and until translucent. Add rice and toast for 1 minute. Add stock from the day prior as well as shredded chicken. Simmer for 30 minutes. Add turnip greens 3 minutes before serving.


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