Nov 15, 2013 I’d love to have more glamourous things to talk about. But since and I spent last week in its entirety at home nursing a little snuffleupagus, and most of this week with a faucet where my nose used to be – soup, tylenol and wool socks: this is really all the material I’ve got, folks. Well, that and we started the little peanut on solids – how fun! You can’t tell by the photo below, but I’m sure a few bites actually got in his mouth. As a matter of fact, I made the soup for him! Thought it would help his sniffles, and was looking for some iron-rich first foods that were more nutritious than the uber-processed iron-fortified cereals they recommend starting on. It’s mild and soothing. I just pureed his portion in my mini food processor until smooth. He likes, don’t you think? The soup boasts the lovely rich flavour of homemade broth (even though I shortcut-ed with cartoned) because I simmered whole chicken legs with the bones for about an hour. But if pressed for time, just simmer until chicken is cooked through or use a store-bought rotisserie bird. At the last minute, I showered the pot with an entire bunch of finely chopped parsley – it brightens the flavour wonderfully, and herbs pack a concentrated nutritional punch. That’s all for today. If anyone is currently on a sunny vacation and sees my immune system lolling around by a pool, tell him to get his LAZY MOTHER PARKING ASH back over here!
Ingredients
2 tbsp olive oil 1 large onion, finely chopped 2 stalks celery, halved lengthwise and chopped crosswise in 1/2-inch pieces 2 carrots, peeled, halved lengthwise and chopped crosswise in 1/2-inch pieces 4 cloves garlic, minced 2 bone-in chicken legs, skin removed (or 2 cups shredded, cooked chicken or turkey) 2 litres/quarts low sodium chicken broth 2 cups water 1 cup any rice (I used a brown and wild rice blend) 1 bunch parsley, finely chopped salt and pepper, to taste
Preparation
