The final two soups of last Friday’s lunch were Chicken + Rice and Potato.
Chicken and Rice Soup – Ardith Ketchum
1/2 C chopped onions
1/2 C chopped carrots
1/2 C chopped celery
2 C cooked rice, or 1/2 cup uncooked rice
1 C cooked chicken, cubed
1 t thyme
1 t – 1 T Garlic powder
salt to taste (I like about 1 t)
1 tsp chicken base or 2 cubes chicken bouillon
If you start with raw chicken and rice, cut up the chicken and put it in a pot of boiling water. In 10-20 minutes, add the rice, carrots and onions. When the carrots are barely tender enough to cut with a fork (about 10 minutes), add the celery and seasoning. Cook 5 more minutes.
My potato soup differs slightly in that
Potato Soup – Ardith Ketchum
Peel and dice potatoes (one per person, plus one). Place in enough water to half cover them. Cook until tender, about 10-15 minutes. Mash them (I like to leave some chunks), and add enough milk to cover. Add salt and garlic to taste. If you add too much milk, you can thicken by adding some instant potato flakes.
My potato soup differs in several ways: I add 1/4 t ground thyme and usually three slices of finely-chopped bacon, grease and all.