Purple Poultry Eater Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 246.1
- Total Fat: 6.7 g
- Cholesterol: 35.8 mg
- Sodium: 271.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.6 g
- Protein: 18.1 g
View full nutritional breakdown of Purple Poultry Eater Soup calories by ingredient
Introduction
Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken! Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken!Number of Servings: 10
Ingredients
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2 tbsp olive oil
1 small white onion, halved and thinly sliced
1 small red onion, halved and thinly sliced
4 stalks celery, diced
5 large (purple, if you're keeping with the colour theme) carrots, sliced into coins
1 parsnip, diced
3 mushrooms, sliced thinly
1 zucchini, chopped
1 red pepper, diced
6 cloves minced garlic
2 cups triple-concentrated, homemade chicken stock (or 2 cups canned / boxed stock + 3 sachets dry bouillon)
8 cups water
1 bay leaf
1/2 tbsp dried thyme
1 tsp Herbamare Aromatic Sea Salt
1 tsp black pepper
1 lb purple potatoes, cut into small cubes
1/2 cup purple rice
3 cups cooked, shredded skinless chicken breast
Directions
Heat the oil in a large pot until it begins to shimmer.
Add onions and cook over medium heat for 5-6 minutes.
Add celery, carrots and parsnip and cook a further 3-4 minutes.
Stir in mushrooms, zucchini and red pepper, cook another 3-4 minutes.
Stir in the garlic and cook just until fragrant - about 1 minute.
Pour in chicken stock and water, then add bay leaf, thyme, Herbamare, pepper, potatoes and rice.
Cook 45 - 50 minutes, until rice and potatoes are tender.
Remove bay leaf, stir in chicken and serve
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add onions and cook over medium heat for 5-6 minutes.
Add celery, carrots and parsnip and cook a further 3-4 minutes.
Stir in mushrooms, zucchini and red pepper, cook another 3-4 minutes.
Stir in the garlic and cook just until fragrant - about 1 minute.
Pour in chicken stock and water, then add bay leaf, thyme, Herbamare, pepper, potatoes and rice.
Cook 45 - 50 minutes, until rice and potatoes are tender.
Remove bay leaf, stir in chicken and serve
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.