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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 minutesThe 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.
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 |
Slice celery, add to stock |
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