Mark Bittmans Chicken And Rice Soup Food

MARK BITTMAN'S CHICKEN AND RICE SOUP

Mark Bittman's Chicken and Rice Soup image

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

Ingredients

5 -6 cups chicken broth
1/2 cup long grain white rice
1 carrot, peeled and cut into thin slices
1 stalk celery, thinly sliced
1 cup chicken, raw
salt and pepper, to taste

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

Mark Bittman's Fast Vegetable Soup image

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

Ingredients

3 tablespoons olive oil (45 mL)
1 medium onion, chopped
1 carrot, chopped
1 celery, chopped
2 garlic cloves, chopped
salt & freshly ground black pepper
6 cups chicken stock or 6 cups water, (1.5 l)
3 canned tomatoes, with their juice or 1/4 cup tomato paste, (45 ml)
4 -6 cups quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
1/2 cup chopped fresh flat-leaf parsley (125 mL)

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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