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Montauk soup
Jan. 20th, 2017 08:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxRemove 1 chicken breast from 1 rotisserie chicken—keeping the skin in large pieces—and shred the meat.
Put a large glug of good olive oil into the pot and heat it over medium heat. Add the chicken and cook, stirring often, until the chicken has absorbed the oil. You don't want it to brown, just to regain some of the fat that cooked off during the rotisserie-ing.
Put 1 box Kitchen Basics unsalted chicken stock into the pot, along with the chicken skin. Bring to a boil; reduce to a simmer.
Microwave 1 bag Birds Eye Steamfresh frozen mixed veggies and rice according to package directions. After the heating and resting time, open a corner of the bag so the veggies don't overcook.
When the flavor's right, remove and discard the chicken skin and season the soup to taste with salt and pepper; a splash of Kikkoman or Lee Kum Kee GF soy sauce; and/or a few drops of Gravy Master. Add veggies and rice.
If making at home, add fresh or dried dill and a little fresh ginger.
Put a large glug of good olive oil into the pot and heat it over medium heat. Add the chicken and cook, stirring often, until the chicken has absorbed the oil. You don't want it to brown, just to regain some of the fat that cooked off during the rotisserie-ing.
Put 1 box Kitchen Basics unsalted chicken stock into the pot, along with the chicken skin. Bring to a boil; reduce to a simmer.
Microwave 1 bag Birds Eye Steamfresh frozen mixed veggies and rice according to package directions. After the heating and resting time, open a corner of the bag so the veggies don't overcook.
When the flavor's right, remove and discard the chicken skin and season the soup to taste with salt and pepper; a splash of Kikkoman or Lee Kum Kee GF soy sauce; and/or a few drops of Gravy Master. Add veggies and rice.
If making at home, add fresh or dried dill and a little fresh ginger.