Monday, April 04, 2011

Peruvian Chicken & Rice Soup

I finally got around to making that delicious Peruvian Roast Chicken carcass into a soup. It was very straightforward and I used the same flavours in the soup that appeared in the rub on the roast - minus the mint, though, because I was out of it. I use a lot of mint and my AeroGarden can barely keep up!

The stock was a very basic carcass-celery-carrot-onion-garlic affair, with some salt & pepper. As usual, I did it in my crock pot. The flavours still on the carcass infusing themselves into the stock were utterly mouthwatering.

For the soup, I used:

  • carrots
  • onion
  • cabbage (from a coleslaw mix)
  • 1/2 cup of white rice
  • more garlic
  • 1 720 mL bottle passata

For the spices, this is a general idea of what I used but I think I adjusted after tasting, so I recommend you do the same thing.

  • 1tbsp cumin
  • 1 tbsp sugar
  • 2 tsp oregano
  • 2 tsp paprika
  • generous squeeze of lime
  • 1 tsp chili powder
In the end, it was really missing the mint, so I'll know for the next time to make this when mint is readily available to me. Otherwise, the results were fantabulicious and I got 9 servings in total. Which means I got 12 meals from one measly carcass - awesome! I am cheap and proud of it!


Future Grown-Up said... I'll have to make the chicken again so I can use this awesome soup recipe.

DEZMOND said...

carcass affair! Dear Lord, Allyson :))

Chris said...

What a rich looking chicken soup! Sounds like that special carcass made some great soup.


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