A delicious recipe without any onions. You won’t notice it and neither will your guests!
Total Calories: 4,430 Total Weight: 5,939 kg
A favorite standby recipe I always use when I’m out of onions and I love this soo addictively delicious soup!
NOTES:
- If you don't have gluten insensitivity, you may add some pasta.
- The longer you cook this soup the softer the bones will get and the better your natural chicken stock becomes – I love to cook mine gently overnight and for part of the next day until the bones just crumble up in your fingers
- You may add an onion but you won’t even notice it if you don’t and neither will your guests.
- If worried about the fat, you may tip it out and place it in the freezer to set. Fat will rise to the top with your chicken stock at the bottom. When set just slice off your browned chicken stock, adding it back to your soup together with enough fat/chicken schmaltz as needed, according to your own taste
INGREDIENTS:
8 chicken thighs
4 liters water
2 lemons, juiced
6 garlic cloves
2 jalapenos
170 g rice
30 ml parsley
salt to taste
If you do have the below ingredients please add them but the plain simple above ingredients are also absolutely delicious! Especially when you are out of onions, carrots, or celery ;)
1 onion
264 g carrots (3 medium)
2 celery stalks, including leaves
METHOD:
The evening before bed put on the chicken skin side facing down and pour over a cup of water. Bring to a gentle simmer in an electric wok or slow cooker if you wish. Alternately you may use a simmer ring under a heavy-bottomed saucepan over low heat or flame.
Simmer on low overnight and all through the following day until bones disintegrate or crumble so that they release all that lovely natural bone stock.
To a microwave steamer or pot, weigh in your rice and add 3 times the amount of water. IE; 810 g / ml. Close lid and microwave on high for 15 minutes. Remove and allow to stand for 10 minutes to soften.
Remove chicken and set aside to cool.
With a stick or an immersion blender puree rice into a smooth cream, adding a little water as needed.
To a food processor with a metal chopping blade on – Add your whole peeled garlic cloves, parsley, and whole jalapenos and pulse until finely chopped.
Add to soup. Swish out the food processor bowl with some water, and add it back to the soup.
Remove bones or if they are soft enough they will just crumble to a pulp in your fingers. You may add the pulp to the soup if you wish. (I do for extra nutrition). Add all the meat and discard any sharp or hard bones.
Stir in the juice of 2 lemons.
Simmer a further 5 – 10 minutes.
Serve and enjoy!