Oh, I loved this soup. The taste is deep, rich and very filling! I think the key is the tarragon. This is my first time using it (though I'd had it in the freezer for some months).
Tarragon is an excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, zinc and a very rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex group of vitamins such as folates,
pyridoxine, niacin, and riboflavin.
Parsley is the highest known plant source of antioxidants, a good source of potassium, calcium, magnesium, iron, manganese, vitamin A, vitamin C, beta carotene, Vitamin K, and Vitamin B.
Chicken and Rice Soup
8 c. chicken broth
4 carrots, sliced very thinly ( I like then quartered too)
1 c. celery, diced
1 baby leek, halved lengthwise and thinly sliced
2 potatoes, diced
4 oz tiny peas
2-3 c. cooked rice
2 c. cooked chicken, diced
2 tsp. chopped tarragon
1 T. chopped parsley
1. In pot, add broth, leeks, potatoes, carrots and celery and bring to a boil for about 10 minutes.
2. Add peas, rice and chicken and continue cooking for another 10-15 minutes or until vegetables are tender.
3. Add herbs and add salt and pepper as needed.
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