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.












Ingredients:

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

Method:

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:

newwaytowrite said...

I was with you
until
the

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.