Chicken Rice Soup a la CJ

The other day our good friend Ed came down with the nasty flu bug going around town.   Seeing that he is a bachelor I was convinced he would starve to death  unless someone fed him while he was sick.  I decided to make him some chicken  and rice soup (Mom always called this home made penicillin).  And seeing that I can’t do anything without twisting the recipe I made Thai Inspired Chicken and Rice Soup.  Since we have a new Asian grocer available to us in Southern Oregon I now have a source for fresh Galangal Root and Kaffir Lime Leaves.

Chicken Rice Soup a la CJ

1 large sweet onion – minced fine

2 garlic cloves – minced fine

2 chicken breasts – cooked and cut into cubes

3 Kaffir Lime Leaves (leave whole in the soup)

One 2″ knob Galangal Root – peeled and cut into slices

2 quarts chicken stock (to make this richer use stock and add chicken demi-glace to the recipe)

1 cup cooked rice (I used black rice which gave the soup a very rich color and nutty flavor) Find it here:

1/2 cup raw carrot – cut into small dice

1/2 cup raw Broccoli

1/2 cup frozen corn

(Can you tell I just kept adding veggies to this?  You don’t need to  follow this exactly, just use what you have on hand)

Cook the onion, garlic and carrot in a small amount of oil.  Deglaze with white wine or vermouth.  When the wine is almost gone, add the stock, vegetable, galangal root and kaffir lime leaves.  Allow this to cook until raw veggies are cooked, but not mushy.  Add the rice and continue to cook for another 5 minutes.   Serve hot with chopped basil on top.


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