Nothing is as satisfying as a good bowl of soup on a cold and rainy day. And when the soup contains ingredients that you have harvested in your own garden and on hunting trips, the meal is even more appealing.
Saturday was one of those days. With a couple of buckets full of carrots from my garden and a package of pheasant legs and thighs needing to be eaten up before this coming weekend’s rooster opener, the decision to make soup was an easy one.
The following recipe calls for chicken, but you could substitute pheasant like I did or else use turkey or some other fowl.
And I have to say that the result was delicious.
Easy Chicken and Rice Soup
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into ½-inch-thick slices
2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth
1 cup of water
1 cup long grain white rice
1½ cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water. Bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.