Mark Bittmans Chicken And Rice Soup Food
MARK BITTMAN'S CHICKEN AND RICE SOUP
I love Mark Bittman's recipes. They are so easy, and use mostly easy to find ingredients. This recipe came from his book How to Cook Everything. In 3O minutes you can have homemade chicken soup. How cool is that?
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place stock in a large, deep saucepan and turn the heat to medium-high.
- when the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously.
- Stir in the rice, celery, and carrot.
- Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked.
- If chicken is cooked, cook 2 to 3 minutes or until hot.
- Season with salt and pepper to taste.
- ** you can sub 1 cup cooked chicken for the raw, if desired.
MARK BITTMAN'S FAST VEGETABLE SOUP
This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal.
Provided by blucoat
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
- Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
- Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
- Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
Nutrition Facts : Calories 83.1, Fat 6.9, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 0.9
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