These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Chicken Soup with Baby Bok Choy
From Stones River Market
<p>This is a variation of my standard chicken soup recipe with baby Bok Choy added at the end. I make large batches of soup and freeze it for future use. Makes a quick and nourishing meal when I don’t have time to cook.</p> <p>Other variations of this soup: 1) omit bok choy and sdd 2 cups of peeled tomatoes, 1 chopped green pepper, and 2 or 3 cups of sliced okra.</p> <p>2) Same as variation 1, but substitute chunks of zuccini and yellow squash for Okra.</p>Source: Entered by Kathleen Ferris. Recipe from my friend Sima. (Entered by Kathleen and Ken Ferris)
Serves: 4-6
Ingredients
2 qt
filtered water
2 lb
bony organic chicken pieces
1
medium onion, chopped
1/3 to 1/2
organic brown rice, rinsed
2 or more cups
chopped organic celery
2 or more cups
chopped organic carrots
2 or more cups
chopped baby Bok Choy
Salt and pepper to taste
Step by Step Instructions
- Bring water to boil and add chicken parts, onion, about 2 tsp salt and a bit of black pepper. Simmer for hours. I let it cook overnight.
- Strain out chicken and bones and return broth to pot. Optional: if you want pieces of chicken in your soup, add a couple of meaty pieces now. Cook about 30 min. at simmer before adding rice and vegetables.
- Add brown rice and bring to simmer, then add carrots and celery. Cook on low heat for about 45 min to 1 hour, until rice is becoming tender.
- Add bok choy and adjust salt and pepper to taste. Simmer until greens are tender.