Preparation / Directions:
Start this recipe a day in advance by boiling the chicken pieces in the
4 cups of water with the green onion, black pepper, and parsely. Put it
the refrigerator overnight and the next day scoop the fat off the top.
The next day, bring 4 cups of water to a boil and add the carrots. Boil
for 10 minutes or so. Dump in the stock and chicken from the day before
and the green beans and bring back to a boil. The next part of the
cooking takes 20 minutes:
For rice -- Add the rice and cook according to rice directions, about 20
minutes for white rice (I've never used brown rice in this).
For dry angel hair -- dump it in at such a time as the 20 minutes is up at
the same time the angel hair's done to your liking.
For fresh angel hair from the refrigerated section at the grocery -- put it
in 3-4 minutes before the 20 minutes is up. Don't overcook the angel hair!!
I try to get the pasta to be al dente, although sometimes the wine makes me
forget!! You may want to experiment with spices because without salt, this
recipe can be somewhat bland.
One normal soup ladel full of this soup is somewhere around 300 calories. I
forget the actual calorie count of the individual ingredients, but I averaged
them out from the counts given in a book I have. I do only one ladel. This
stuff freezes well and makes great lunches.
Oh, yes, the wine for this? I like Bonny Doon '93 or '94 Clos du Gilroy. It
has a peppery flavor that I think goes well with this light fare. My wife,
a white wine fan, likes Chalk Hill Sauvignon Blanc (I forget the year model)
because it too has a pepper
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