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chicken rice soup
Chicken Rice Soup

cheese biscuits
Easy, Cheese Biscuits

Menu Plan for the week of Nov. 22, 2013:  Sunday's Recipes

Chicken Rice Soup
Easy, Cheese Biscuits

Cooking time:  100 minutes for menu - hour break      Cooking schedule: see below for instructions

      A simple soup - delicious and enough for two meals. Use the reserved broth from Saturday.  The biscuits are also easy ;-))

Chicken Rice Soup                                          Preparation and cooking time:  100 minutes
      If you can get cheap chicken wings, add them to the stock for more flavor. I used Basmati but any rice will be delicious.  You can make it even more simple using just chopped, boneless chicken breasts and canned broth. The cornstarch doesn't thicken the soup so much as add a more luscious 'mouth-feel'.

The stock:

2 chicken breasts, with skin and bone
2 chicken thighs, with skin and bone   or a whole chicken
the tops from a bunch of celery or 2 ribs celery
1 carrot
1 onion
bouquet garni
6 cups water / stock    enough to cover
salt or chicken base/stock cubes, or use some chicken stock instead of water

Cut the vegetables into large chunks.  If you are using celery tops, use them all, including the leaves.  Put chicken, vegetables, herbs and water in soup pot or Dutch oven.  Cover, bring to a boil, reduce heat and simmer for an hour if using parts, 2 or 3 hours if using a whole chicken.  
When done, strain stock, discarding vegetables and reserving chicken.  If time allows, chill stock and remove fat.
Refrigerate chicken if not making soup immediately.

The soup:

4 medium carrots
4 ribs celery
2 medium leeks
1 tsp dried thyme
1/2 tsp dried basil
2 tbs whole grain mustard
3/4 cup rice
the chicken used to make the stock
6 - 8 cups chicken stock
2 tbs cornstarch dissolved in 4 tbs water

Bring stock to a boil over medium heat.  Cut carrots in half, the long way then thinly slice.  Add to stock.  Thinly slice celery, add to stock.  Clean leek, slice thinly, including 3 inches of green, add to stock.  Add herbs, mustard, cover, reduce heat and simmer 20 minutes.
Add rice, simmer 20 minutes.
Dissolve cornstarch in water, stir into soup.
Cut the chicken into small pieces, discarding skin and bones.  Add to soup and heat through.

Cheese Biscuits                                            Preparation and cooking time:   20 minutes
     These are the easiest biscuits I've made - no kneading or rolling, just drop by the spoonful and bake!

1/2 cup flour
1/2 cup cornmeal  I used yellow
1 tsp baking powder
1/2 cup (2oz, 60gr) shredded cheese
1 tsp dried sage
1/2 tsp dried rosemary
1/4 tsp garlic powder
1/2 cup milk

Combine everything except milk in a bowl and stir well to combine. 
Add milk and stir gently until just combined.
Dividing the dough into 6ths, spoon onto nonstick or lightly greased baking sheet, 2 inches apart. Bake for 18 - 20 minutes at 400F (200C) oven or until lightly browned.  Remove and serve immediately.

Cooking Schedule: 100 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
pot with lid for soup, bowl, baking sheet

Cut the vegetables for the stock
Put all ingredients for stock into pot, cover, cook
     60 - 180 minute break
Remove chicken
Strain stock
Refrigerate chicken, stock if not making soup
Bring strained stock to boil
Slice carrots, add to stock

Slice celery, add to stock
Slice leek, add to stock
Add herbs, mustard, cover, simmer
      15 minute break
Turn oven on, 400F (200C)
Add rice to soup
Mix dry ingredients for biscuits
Add milk, stir
Divide, drop on baking sheet, bake
Pick chicken off the bones
     Pause while stuff cooks
Add chicken to soup, simmer
Remove biscuits when done
Ladle soup into bowls and serve

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