Whoopee Twice Chicken Veggie Soup With Rice |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Created for rsc '05 this incorporated our favorites of the ingredients. Ingredients:
1 lb ground chicken |
1 egg |
1/2 cup breadcrumbs |
1 teaspoon sage |
1 teaspoon parsley |
1 cup brown rice |
2 tablespoons canola oil |
1 onion, chopped |
2 stalks celery, chopped |
2 carrots, sliced |
3 small zucchini, halved lengthwise and sliced |
1 cup frozen peas |
1/2 cup fresh parsley, chopped (or more) |
1/2 cup fresh dill, chopped (or more) |
1 tablespoon fresh sage leaf, chopped |
salt and pepper |
8 cups chicken stock |
6 ounces fresh spinach |
Directions:
1. Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
2. Shape into 20 small balls, set aside.
3. In a stockpot heat oil.
4. Add onions, celery and carrot, sauté for 5 minutes until softened.
5. Add brown rice and stir to cover with oil.
6. Add chicken stock, parsley, dill, sage and bring to a boil.
7. Add meatballs, and after soup returns to a boil lower to simmer.
8. Partially cover, cook for 40 minutes.
9. Add zucchini, cook for 10 minutes more, uncovered.
10. Add peas and spinach, cook for 5 minutes.
11. Taste and add salt and pepper if needed.
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