So we have had a Cat 3 hurricane looming out in the Atlantic for the past week, spoiling beach plans and threatening the entire Eastern coast. I went to "stock up" my pantry at target with chicken stock (har har get it) and staples JUST IN CASE...and decided if we got holed up I would attempt a chicken soup.
Luckily we've only had some large wind gusts big enough to scare the dog from going outside, and the power went out for 30 seconds (yes in the middle of my chicken soup.) So, needless to say we're fine in Raleigh, but interested to see what the coast looks like when the storm passes!!
This soup ended up being the perfect thing to have on a
stormy windy day! Nutty and rich yet light and broth-y with flavors of parmesan and nutmeg swimming the backstroke in this silky soup.
2 Chicken Breasts
2 cloves garlic, minced
1 small Onion, diced
2 boxes 32 oz. chicken broth
Rind of Parmesan cheese
1/2 cup mushrooms
1/2 cup frozen peas
1 cup cooked rice
1 Bay leaf
4 Tbsp butter
1 Tbsp EVOO
1 tsp. nutmeg
Parsley and parmesan cheese to garnish
1. In a large pot, cook onions and garlic in EVOO until onions are translucent and garlic is lightly browned.
2. Add 2- 32 oz boxes of chicken broth, raw chicken breasts, butter, parmesan rind, bay leaf, pepper and nutmeg to pot. Boil for 15-20 minutes until chicken is tender and cooked throughout. Remove chicken, cut in to cubes and set aside.
3. Add mushrooms to the pot and cook for 5 minutes until tender. Add frozen peas and cook 1-2 minutes until thawed and bright green.
4. Add chicken and rice into pot and stir. Take 1 minute to smell the Ah-mazing aromas that come from the pot. Garnish with parsley and parmesan cheese and enjoy!!