I started a batch of chicken and rice soup this morning. I know it's hot
out, but for some reason it sounds appealing to me. I'm keeping it super
simple; so far I'm just simmering a carcass with celery and onion. Then
I'll strain it off, season the broth, pick off whatever chicken remains and
add rice back at the end.

I've been looking for simple comfort food lately.

In any case, it's starting to really smell good in here!

kili

kilikini said...

> I started a batch of chicken and rice soup this morning. I know it's
> hot out, but for some reason it sounds appealing to me. I'm keeping it
> super simple; so far I'm just simmering a carcass with celery and onion.
> Then I'll strain it off, season the broth, pick off whatever chicken
> remains and add rice back at the end.
>
> I've been looking for simple comfort food lately.
>
> In any case, it's starting to really smell good in here!
>
> kili


kili,

If it was conviently possible, I'd send you a big pinch of saffron!

Best,

Andy

Andy wrote:
> kilikini said...
>
>> I started a batch of chicken and rice soup this morning. I know it's
>> hot out, but for some reason it sounds appealing to me. I'm keeping
>> it super simple; so far I'm just simmering a carcass with celery and
>> onion. Then I'll strain it off, season the broth, pick off whatever
>> chicken remains and add rice back at the end.
>>
>> I've been looking for simple comfort food lately.
>>
>> In any case, it's starting to really smell good in here!
>>
>> kili
>
>
> kili,
>
> If it was conviently possible, I'd send you a big pinch of saffron!
>
> Best,
>
> Andy

Oooh, that would be good. I'll just take it virtually from you, Andy.
Thanks!

kili

"kilikini" > wrote in message
. com...
>I started a batch of chicken and rice soup this morning. I know it's hot
>out, but for some reason it sounds appealing to me. I'm keeping it super
>simple; so far I'm just simmering a carcass with celery and onion. Then
>I'll strain it off, season the broth, pick off whatever chicken remains and
>add rice back at the end.
>
> I've been looking for simple comfort food lately.
>
> In any case, it's starting to really smell good in here!
>
> kili
>
do you have any fresh dill? Any recipe I have seen for Jewish Penicillin
(aka chicken soup) calls for a few sprigs of fresh dill.
-ginny

Virginia Tadrzynski wrote:
> "kilikini" > wrote in message
> . com...
>> I started a batch of chicken and rice soup this morning. I know
>> it's hot out, but for some reason it sounds appealing to me. I'm
>> keeping it super simple; so far I'm just simmering a carcass with
>> celery and onion. Then I'll strain it off, season the broth, pick
>> off whatever chicken remains and add rice back at the end.
>>
>> I've been looking for simple comfort food lately.
>>
>> In any case, it's starting to really smell good in here!
>>
>> kili
>>
> do you have any fresh dill? Any recipe I have seen for Jewish
> Penicillin (aka chicken soup) calls for a few sprigs of fresh dill.
> -ginny

No, I don't have any fresh dill. I have dried, but I really want to keep
this soup as plain and simple as possible. Basically, just stock with some
chicken and rice. Thanks for the suggestion, though. :~)

kili

kilikini wrote:
> I started a batch of chicken and rice soup this morning. I know it's hot
> out, but for some reason it sounds appealing to me. I'm keeping it super
> simple; so far I'm just simmering a carcass with celery and onion. Then
> I'll strain it off, season the broth, pick off whatever chicken remains and
> add rice back at the end.
>
> I've been looking for simple comfort food lately.
>
> In any case, it's starting to really smell good in here!

That sounds really yummy. I've been unable to cook much for a few days,
so we've been eating a lot of takeout and easy stuff like toast and jam.
I'm really wanting to cook. Maybe chicken soup is just the ticket.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

On Jul 18, 8:28*am, "kilikini" > wrote:
>
> No, I don't have any fresh dill. *I have dried, but I really want to keep
> this soup as plain and simple as possible. *Basically, just stock with some
> chicken and rice. *Thanks for the suggestion, though. *:~)
>
I'm on track to do the same thing tomorrow or Monday. I always put in
a slice or two of fresh ginger in mine, though, along with the onion
(and celery if I have it). Sometimes, a drop or two of sesame oil
when I serve it, too. -aem

kilikini said...

> Andy wrote:
>> kilikini said...
>>
>>> I started a batch of chicken and rice soup this morning. I know it's
>>> hot out, but for some reason it sounds appealing to me. I'm keeping
>>> it super simple; so far I'm just simmering a carcass with celery and
>>> onion. Then I'll strain it off, season the broth, pick off whatever
>>> chicken remains and add rice back at the end.
>>>
>>> I've been looking for simple comfort food lately.
>>>
>>> In any case, it's starting to really smell good in here!
>>>
>>> kili
>>
>>
>> kili,
>>
>> If it was conviently possible, I'd send you a big pinch of saffron!
>>
>> Best,
>>
>> Andy
>
> Oooh, that would be good. I'll just take it virtually from you, Andy.
> Thanks!
>
> kili


kili,

Back online. You trusting BABE!

Andy
Don't know who's talkin' 'cept me! <Smootch>
See ya!

"kilikini" > wrote in message
. com...
>I started a batch of chicken and rice soup this morning. I know it's hot
>out, but for some reason it sounds appealing to me. I'm keeping it super
>simple; so far I'm just simmering a carcass with celery and onion. Then
>I'll strain it off, season the broth, pick off whatever chicken remains and
>add rice back at the end.
>
> I've been looking for simple comfort food lately.
>
> In any case, it's starting to really smell good in here!
>
> kili

You're half way there!

All you need is Lemons &egg & you'll have Greek Avgolemano soup.


--
Old Scoundrel

(AKA Dimitri)

On Fri, 18 Jul 2008 12:27:04 -0700, "Dimitri" >
wrote:

>
>"kilikini" > wrote in message
.com...
>>I started a batch of chicken and rice soup this morning. I know it's hot
>>out, but for some reason it sounds appealing to me. I'm keeping it super
>>simple; so far I'm just simmering a carcass with celery and onion. Then
>>I'll strain it off, season the broth, pick off whatever chicken remains and
>>add rice back at the end.
>>
>> I've been looking for simple comfort food lately.
>>
>> In any case, it's starting to really smell good in here!
>>
>> kili
>
>You're half way there!
>
>All you need is Lemons &egg & you'll have Greek Avgolemano soup.

Oh man, that's good stuff!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" wrote in message ...
> On Fri, 18 Jul 2008 12:27:04 -0700, "Dimitri" >
> wrote:

<snip>

>>You're half way there!
>>
>>All you need is Lemons &egg & you'll have Greek Avgolemano soup.
>
> Oh man, that's good stuff!
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

And easy to make too.

One of my grandmothers used to make it all the time and the first thing my
grandfather would do is grab a piece of lemon and squeeze some more juice
into the soup. It used to **** her off to no end. She would say to the
effect can't you taste the soup first before adding more lemon juice?

She swore one day she would make the soup out of pure lemon juice. Never
did of course.

:-)


--
Old Scoundrel

(AKA Dimitri)

On Fri, 18 Jul 2008 11:28:58 -0400, "kilikini"
> wrote:

>Virginia Tadrzynski wrote:
>> "kilikini" > wrote in message
>> . com...
>>> I started a batch of chicken and rice soup this morning. I know
>>> it's hot out, but for some reason it sounds appealing to me. I'm
>>> keeping it super simple; so far I'm just simmering a carcass with
>>> celery and onion. Then I'll strain it off, season the broth, pick
>>> off whatever chicken remains and add rice back at the end.
>>>
>>> I've been looking for simple comfort food lately.
>>>
>>> In any case, it's starting to really smell good in here!
>>>
>>> kili
>>>
>> do you have any fresh dill? Any recipe I have seen for Jewish
>> Penicillin (aka chicken soup) calls for a few sprigs of fresh dill.
>> -ginny
>
>No, I don't have any fresh dill. I have dried, but I really want to keep
>this soup as plain and simple as possible. Basically, just stock with some
>chicken and rice. Thanks for the suggestion, though. :~)

I know your soup is done by now and I'm sure it's wonderful.

This is by far my favorite chicken soup recipe. It's plain and simple
and I've made it many times. I woke up this morning thinking I wanted
to make chicken pot pies this weekend, and you almost steered me to
soup. But I'll stay with my plan. (I hate when you guys confuse me)

We're heading out of town and I'm shutting down the box so this will
be the last post for a few days. I've got a 3 1/2 pound salmon filet
to play with and a couple pounds of bird boobs for the pot pies. And
my fireman foodie buddie will be there. There's a few gallons of
berries in the freezer and many more to pick.

Anyway, Next time you want a simple chicken soup you might want to
consider this one. We like it with potstickers on the side.

Lou

-------------------

chinese chicken noodle soup with spinach and garlic chives

Gourmet February 1997

In Chinese culture, noodles symbolize longevity and are often served
at New Year celebrations and traditionally left very long.

Makes about 8 cups.
ingredients
a 3 1/2- to 4-pound chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1/2 pound fresh spinach, coarse stems discarded and leaves washed,
drained, and chopped coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives
preparation
With a cleaver or heavy chef's knife cut chicken into large pieces.
Cut chicken through bones into 2-inch pieces. In a large kettle of
boiling water blanch chicken 1 minute. In a colander drain chicken and
rinse under cold water.

With flat side of cleaver or knife lightly smash gingerroot and
scallions. In cleaned kettle bring 10 cups water to a boil with
chicken, gingerroot, scallions, rice wine or Sherry and simmer,
uncovered, skimming froth occasionally, 2 hours. Pour broth through
colander lined with triple thickness of cheesecloth into a large
heatproof bowl, reserving chicken for another use. Broth may be made 3
days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil,
stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
once or twice, until spinach turns bright green and is just tender,
about 3 minutes. Stir in chives and salt and pepper to taste and
simmer 1 minute.

Lou Decruss wrote:
> On Fri, 18 Jul 2008 11:28:58 -0400, "kilikini"
> > wrote:
>
>> Virginia Tadrzynski wrote:
>>> "kilikini" > wrote in message
>>> . com...
>>>> I started a batch of chicken and rice soup this morning. I know
>>>> it's hot out, but for some reason it sounds appealing to me. I'm
>>>> keeping it super simple; so far I'm just simmering a carcass with
>>>> celery and onion. Then I'll strain it off, season the broth, pick
>>>> off whatever chicken remains and add rice back at the end.
>>>>
>>>> I've been looking for simple comfort food lately.
>>>>
>>>> In any case, it's starting to really smell good in here!
>>>>
>>>> kili
>>>>
>>> do you have any fresh dill? Any recipe I have seen for Jewish
>>> Penicillin (aka chicken soup) calls for a few sprigs of fresh dill.
>>> -ginny
>>
>> No, I don't have any fresh dill. I have dried, but I really want to
>> keep this soup as plain and simple as possible. Basically, just
>> stock with some chicken and rice. Thanks for the suggestion,
>> though. :~)
>
> I know your soup is done by now and I'm sure it's wonderful.
>
> This is by far my favorite chicken soup recipe. It's plain and simple
> and I've made it many times. I woke up this morning thinking I wanted
> to make chicken pot pies this weekend, and you almost steered me to
> soup. But I'll stay with my plan. (I hate when you guys confuse me)
>
> We're heading out of town and I'm shutting down the box so this will
> be the last post for a few days. I've got a 3 1/2 pound salmon filet
> to play with and a couple pounds of bird boobs for the pot pies. And
> my fireman foodie buddie will be there. There's a few gallons of
> berries in the freezer and many more to pick.
>
> Anyway, Next time you want a simple chicken soup you might want to
> consider this one. We like it with potstickers on the side.
>
> Lou
>
> -------------------
>
> chinese chicken noodle soup with spinach and garlic chives
>
> Gourmet February 1997
>
> In Chinese culture, noodles symbolize longevity and are often served
> at New Year celebrations and traditionally left very long.
>
> Makes about 8 cups.
> ingredients
> a 3 1/2- to 4-pound chicken
> 8 thin slices fresh gingerroot
> 1 bunch scallions, cut crosswise into thirds
> 10 cups water
> 3/4 cup Chinese rice wine or medium-dry Sherry
> 2 ounces dried rice-stick noodles (rice vermicelli)
> 1/2 pound fresh spinach, coarse stems discarded and leaves washed,
> drained, and chopped coarse (about 4 packed cups)
> 3/4 cup thinly sliced fresh garlic chives or regular fresh chives
> preparation
> With a cleaver or heavy chef's knife cut chicken into large pieces.
> Cut chicken through bones into 2-inch pieces. In a large kettle of
> boiling water blanch chicken 1 minute. In a colander drain chicken and
> rinse under cold water.
>
> With flat side of cleaver or knife lightly smash gingerroot and
> scallions. In cleaned kettle bring 10 cups water to a boil with
> chicken, gingerroot, scallions, rice wine or Sherry and simmer,
> uncovered, skimming froth occasionally, 2 hours. Pour broth through
> colander lined with triple thickness of cheesecloth into a large
> heatproof bowl, reserving chicken for another use. Broth may be made 3
> days ahead, cooled completely, uncovered, and chilled, covered.
>
> In cleaned kettle bring broth to a boil. Add noodles and boil,
> stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
> once or twice, until spinach turns bright green and is just tender,
> about 3 minutes. Stir in chives and salt and pepper to taste and
> simmer 1 minute.

Thanks, Lou! Saved!

kili