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Ruth's Chicken Soup


Thursday, January 01, 2004
1 Tbs butter
1 Tbs olive oil
1/2 c green onions, thinly sliced
2 cloves fresh garlic, minced
1 1/2 c carrots, thinly sliced
1 c white cooking wine
1-2 lbs chicken
1/4 strong onion
2 cloves garlic
1 celery stalk
one whole carrot
Cooked brown rice, orzo, or egg noodles
Sauté green onions and minced garlic in butter and olive oil on med high heat until transparent. Then add sliced carrots, sauté another 2-3 min. Add cooking wine, save all the juice for soup.
In separate stock pot, bring 1 1/2 gallons of water to a boil, add chicken, onion, garlic cloves, celery, and carrot. Let simmer an hour or more, the longer the better.

Strain the liquid through a clean dish towel and add sautéed veggies to the broth, salt and pepper to taste. Add parsely and chicken bouillon if not satisfied with the flavor.

Add chicken and pasta or rice ten minutes before serving.

Suggestions: Cooking and draining orzo or egg noodles before adding to soup will keep them from getting mushy and tasteless.

Use leftover rice (about 1/4c per bowl) from dinner the night before and save time!

A sprinkle of fresh Parmesan cheese will add nice zip to soup.

Eat in good health!
Nutrition Facts:
Ruth Driscoll, TU Delta Gamma Chef
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