Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chicken and cook until browned, stirring occasionally, for about 5-7 minutes.
3. Add the onion, garlic, thyme, and rosemary. Cook for 2-3 minutes until the onion is translucent.
4. Pour in the chicken broth and bring to a boil.
5. Add the rice, peas, carrots, and celery. Reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking chicken and vegetables, low heat for simmering soup.
Serving size:
This recipe makes about 6-8 servings.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 30g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- White rice can be substituted with brown rice or quinoa.
- Frozen peas can be substituted with fresh or canned peas.
- Carrots and celery can be substituted with other vegetables like zucchini or bell peppers.
Variations:
- Add cooked noodles instead of rice for a different texture.
- Use leftover cooked chicken instead of raw chicken for a quicker recipe.
- Add a can of diced tomatoes for a tomato-based soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To save time, chop the vegetables and measure the ingredients before starting to cook.
- Use a sharp knife to cut the chicken into small pieces.
- Stir the soup occasionally to prevent sticking to the bottom of the pot.
- Taste the soup before serving and adjust seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken Toyga Soup is a classic Russian soup that originated in the 18th century.
Flavor profiles:
This soup has a savory and comforting flavor with hints of thyme and rosemary.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Taste: Savory, Herby, Comforting, Hearty, Rich