Thursday, January 27, 2011

Chicken and navy bean soup!!!

This soup was SO GOOD!!!

First I made chicken stock.  I rinsed a chicken and placed it in a pot and covered it with water.  I added chopped celery (maybe 4 large pieces), two chopped onions, and one chopped carrot.  I would have used more carrots, but our bunny at them all without my knowledge!

I let that simmer for a few hours.  It works best if you let it simmer for an hour, then remove the chicken.  After it cools, take the meat off the bones and put the bones back in the broth.  I usually put the bones back in in some sort of metal strainer (I use the veggie steamer that came with another pot), that way you can simply lift out the strainer to remove the bones.  Then simmer for a few more hours, the longer, the more minerals you get from the bones.  Removing the meat from the bones lets the meat retain its flavor and consistency better.

Refrigerate the meat.

About an hour before you want to eat, take out the bones and add rice.  I added two cups of organic brown basmati rice.  About 20 minutes before we were ready to eat, I added two cans of rinsed navy beans, the chicken, and some chopped collard greens.

Very tasty!!  It even works well for leftovers!!

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