Millet And Brown Rice Noodles Food
CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES
Made from brown rice and a small amount of whole-grain millet (a protein-rich grain), these spirals are suitable for a gluten-free diet. The nurturing soup benefits from the sweetness of parsnips and carrots and the aroma of cloves.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 15
Steps:
- Make a bouquet garni: Put the parsley sprigs, bay leaves, cloves, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine.
- Put bouquet garni, chicken, onion, celery, garlic, and stock into a large stockpot. Bring to a boil. Reduce heat; cover, and simmer 15 minutes. Using tongs, transfer chicken to a large bowl; let cool slightly. Remove meat from bones, and cut into small pieces; set aside.
- Add parsnips to pot, and cook until slightly softened, about 10 minutes. Stir in 5 cups water and the salt. Bring to a boil. Stir in carrots, pasta, and reserved chicken. Cook until carrots are tender and pasta is al dente, 7 to 10 minutes. Discard bouquet garni. Ladle soup into 6 bowls, dividing evenly. Sprinkle each with chopped parsley and scallion, dividing evenly; season with pepper.
Nutrition Facts : Calories 225 g, Cholesterol 57 g, Fiber 5 g, Protein 23 g, SaturatedFat 1 g, Sodium 603 g
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