Recipe by Heirloom Tomato
This is very easy, and economical when chickens are on sale. I've had good comments on this one. The dried vegetable flakes, brown and wild rices are sold in the bulk section of many supermarkets or natural food stores. This is the best use I know for frozen green beans. The liquid of the soup supports them somehow and makes them seem fresh.
- 1 whole chicken, rinsed inside and out
- 3⁄4 cup dried vegetable flakes
- 1⁄3 cup long grain brown rice
- 1⁄3 cup wild rice
- 2 teaspoons curry powder
- 2 teaspoons salt
- 2 cups frozen cut green beans (preferably the thin ones)
Directions See How It's Made
- Rinse the chicken inside and out and put it in a 6 quart pot. Add water to cover the chicken up to 2 inches or so beneath the rim of the pot.
- Bring to a simmer and simmer until foam appears on top of the water. Skim off all the foam (scum) and discard it.
- Add the dried vegetable mix, the brown rice and the wild rice, the curry powder and the salt to the pot and simmer covered for 45 minutes to one hour or until the chicken is completely cooked.
- If you have the thin green beans that are longer than one-bite-size, use a sharp knife to cut them into bite-size lengths.
- Remove the chicken from the pot and add the still-frozen green beans.
- Simmer covered 10 to15 minutes more until green beans are just tender while you remove skin, bones and other unwanted bits from the chicken.
- Cut the chicken meat into chunky pieces and return it to the soup.
- For the low-fat version, chill the soup and skim the chicken fat off the top, then reheat. For maximum flavor, leave the fat in!