Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon olive oil
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup uncooked white rice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3. Add the carrots and celery and cook for another 5 minutes.
4. Pour in the chicken broth and add the thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Add the rice and continue to simmer for another 20 minutes, or until the rice is cooked and the chicken is tender.
6. Remove the bay leaf and discard. Stir in the chopped parsley.
7. Serve hot, garnished with additional parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef
- White rice can be substituted with brown rice or quinoa
- Fresh parsley can be substituted with cilantro or basil
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup
- Use different herbs such as rosemary or sage for a different flavor profile
- Add diced tomatoes or tomato paste for a tomato-based soup
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken
- Use homemade chicken broth for a richer flavor
- Add a squeeze of lemon juice for a bright, tangy flavor
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley or cilantro, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Crusty bread, crackers, or a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of quinoa.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water. If it is too thin, let it simmer for a little longer to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tarhui-style chicken soup is a traditional Peruvian dish that is often served during the colder months.
Flavor profiles:
Savory, herbaceous, and comforting.
Serving suggestions:
Serve hot with a side of crusty bread for dipping.
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Region: Peruvian