Thursday, October 6, 2011

Adventure in the Kitchen: Chicken, Portobello Mushroom, Florentine Soup

I know I posted a similar recipe a few months ago, but I made this new version last night to rave reviews. There wasn't a drop left in the pot, and I decided that made the new version worth sharing.



2 qt Chicken Stock
2 large Portobello Mushroom chopped 1/2" cubes
1/2 cup Onion coarsely chopped
3-4 cloves Garlic minced
1 T finely chopped Fresh Sage*
1 T finely chopped Fresh Rosemary*
1 T finely chopped Fresh Basil*
1 T finely chopped Fresh Oregano*
5 cups Raw Spinach (rinsed well)
1/4 cup Brown Rice
1/4 cup Orzo
1/2 cup Cooked Chicken Cubed**
Salt and Pepper to taste

Bring chicken stock to boil in a 2 qt stockpot. Add Portobello mushroom, onion, and garlic. Simmer very low for at least 20 minutes. Add herbs, salt, pepper, spinach, brown rice, and orzo simmer on low at least 10 minutes. Then add cooked cube chicken right before serving and simmer a few minutes. 

*   If you don't have fresh herbs, 1 tsp of dried may be substituted for each.  The dried can be added with the onions and mushrooms.

** Raw cubed skinless, boneless chicken breast could be used and added to stockpot the same time as the chicken stock. Simmer a little longer, 30 minutes total or until chicken is thoroughly cooked.

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