Broccoli, Cauliflower Chicken Rice Soup
Ever thought of a soupy grain bowl?
This wacky idea came to me during winter - anything I could do for a bowl of piping hot food, I will; yet staying true to the routine (of salad grain bowls). I make warm salad grain bowls quite regularly but there are still times especially when the temperature hit the low 40Fs; when warm food does not suffice and hot food is desperately desired.
Under normal circumstances, the leftover rice and rotisserie chicken would be re-heated and served with steamed vegetables to prepare grain bowls such as Asparagus Chicken Quinoa Bowl or Broccoli, Cauliflower Chicken Quinoa Bowls.
But, what if Chicken Rice Soup can be prepared instantly, in less than 10 mins? What next?
The leftover rotisserie chicken still has so much flavor to it. By adding water (of course, use chicken broth/stock if you have) to the leftover chicken and rice, then simmering over the stove for about 10 minutes, it is quick and easy to make a flavorsome chicken rice soup which can be ladled over steamed veggies and served as a soupy salad grain bowl.
Veggies and Chicken Rice Soup
Ingredients:
Leftover multi-grain purple rice
Leftover rotisserie chicken, shredded
Water, sufficient to simmer the chicken and rice
As much veggies as you like: Thinly sliced carrots, finger-length green beans, broccoli and cauliflower florets
2 cloves garlic, finely minced
1-2 sprigs fresh cilantro or green onions, finely chopped
Salt and pepper to taste
1/2 tsp toasted sesame oil
Directions: Steam the veggies with minced garlic for about 5mins. Simmer (or re-heat) the chicken, rice in water over the stove for a few minutes. When the mixture start to boil, turn down the heat. Salt and pepper to taste. Sprinkle cilantro over and add sesame oil to the soup. Add the soup to the steamed veggies.
Tag: chicken rice soup, soup
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