My wife loves my chicken soup, and other people have asked me for the recipe, so here it is.
4 boxes (about 4 liters) chicken stock
3 large potatoes
2 medium yams
5 medium carrots
2 medium white onions
3 big stalks of celery
1 tbsp. (15 ml.) sweet basil
1 tbsp. (15 ml.) thyme
2 tsp. (10 ml.) cumin
2 tsp. (10 ml.) ground pepper
1 roasted chicken
1/2 cup (125 ml.) rice
In a large pot pour the chicken stock.
Peel the skin off the potatoes, yams, and carrots and cut into small pieces about the same size.
Cut the onion and celery into small pieces the same size.
Add all the chopped vegetables to the chicken stock.
Add the spices – basil, thyme, and cumin.
De-bone and de-skin a roasted chicken, and cut the meat into small pieces the same size as the vegetables.
Add the rice and bring to a boil.
Turn down the heat and simmer for 30 minutes.
Click on the audio recording below to hear the recipe.
stock: water that tastes like chicken
tbsp.: tablespoon (about 15 millilitres)
tsp.: teaspoon (about 5 millilitres)
ground: very tiny pieces
roasted: cooked in an oven
peel: take off, strip
chopped: cut into small pieces
spices: plants that add flavor to food
de-bone: remove all bones
de-skin: remove all skin
boil: heat the water until there are bubbles
simmer: cook at a very low temperature
Pronunciation Exercise: Listen and repeat the vocabulary above on the audio file below.
© 2013 Ambien Malecot