Carl's Sick Soup

Recipe Ingredients

4 cups	948ml	Water
4 cups	948ml	Chicken broth
3 tablespoons	45ml	Minced green onion
1/2 teaspoon	2.5ml	Coarse ground black pepper
1/4 cup	59ml	Fresh parsley
1 lb	454g / 16oz	Boneless skinless chicken
		Breast - cut in tiny
6		Carrots - sliced (large)
1		Unsalted green beans
		Undrained - --or--
1 lb	454g / 16oz	Fresh green beans
2 cups	320g / 11oz	Rice - --or--
1 lb	454g / 16oz	Angel hair pasta

Recipe Instructions

Start this recipe a day in advance by boiling the chicken pieces in the 4 cups of water with the green onion, black pepper, and parsley. Put it the refrigerator overnight and the next day scoop the fat off the top.

The next day, bring 4 cups of water to a boil and add the carrots. Boil for 10 minutes or so. Dump in the stock and chicken from the day before and the green beans and bring back to a boil. The next part of the cooking takes 20 minutes:

For rice -- Add the rice and cook according to rice directions, about 20 minutes for white rice (I've never used brown rice in this).

For dry angel hair -- dump it in at such a time as the 20 minutes is up at the same time the angel hair's done to your liking.

For fresh angel hair from the refrigerated section at the grocery -- put it in 3-4 minutes before the 20 minutes is up. Don't overcook the angel hair!! I try to get the pasta to be al dente, although sometimes the wine makes me forget!! You may want to experiment with spices because without salt, this recipe can be somewhat bland.

One normal soup ladle full of this soup is somewhere around 300 calories. I forget the actual calorie count of the individual ingredients, but I averaged them out from the counts given in a book I have. I do only one ladle. This stuff freezes well and makes great lunches.

Oh, yes, the wine for this? I like Bonny Doon '93 or '94 Clos du Gilroy. It has a peppery flavor that I think goes well with this light fare. My wife, a white wine fan, likes Chalk Hill Sauvignon Blanc (I forget the year model) because it too has a peppery flavor.

Source:
Shape - Jan. 1996

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