Monday, November 15, 2010

Asian Chicken Vegetable Soup

One of my biggest faults as a cook is that while my experimentation sometimes results in something truly delicious I can rarely make that dish again. Tony says, "Write it down," and I say, "I will," and I put it off and forget what I used for ingredients and that's that! This time I will write it down! This soup is hearty, spectacular and was made from stuff in the fridge and pantry.


2 cups cooked boned chicken
2 quarts water
1 large onion, diced
1 small can cooked pumpkin
3 bay leaves
2 tsp fresh grated ginger
1/2 tsp five spice mix
1/2 tsp cayenne pepper
1 tsp Mrs Dash original mix
1/2 cup smooth "natural" peanut butter
1 cup dried mixed vegetable flakes (carrots, potato, onion, celery)
1 cup brown parboiled rice
salt to taste


Bring water to the boil, add boned chicken, bay leaves and diced onion. Reduce heat and simmer for 10 minutes, add pumpkin, spices, vegetable flakes and peanut butter. Simmer for a further 10 minutes, add rice and stir. Stir occasionally and cook until rice is done.

A perfect dinner for a wet, chilly November evening.

1 comment:

Anonymous said...

I was with you

Peanut Butter.

Glad you enjoyed it and will be able to make again because you noted it somewhere it is not likely to disappear from/into the great unknown.