Friday, March 28, 2008

Chicken & Rice

When you are sick, you can only take chicken noodle soup so long! This is a great, similar recipe that changes it up just enough.

1 whole chicken
2-3 cups rice
Salt to taste

Cover the chicken in water (and salt if desired) and boil till it is fully cooked. Taking the skin off before boiling makes it less greasy. When chicken is cooked, remove from broth and set aside to cool, debone and cut/pull into bite size peices. Add 2-3 cups rice and salt to taste to the still boiling chicken broth. More rice makes it less soupy, less rice makes it more soupy. Cook rice (about 15 minutes or so). When rice is cooked, add cut up chicken back into it. You can also add more salt if needed. (I always have a hard time getting the right amount of salt, so keep tasting!)Enjoy just like you would noodle soup!

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