Green Chicken Soup

Published on October 9, 2016

I grew up eating this soup, which also goes by the name chicken soup with herbs. My family, however, called it “green chicken soup” because the soup has a greenish hue to it. This is a favorite!

  • 2-3 cups diced, cooked chicken
  • 1 cup raw rice
  • 1/2 cup plain flour
  • 1/2 cup butter
  • 2 cups milk (*)
  • 2 cups cream (*)
  • 4 cups chicken stock
  • 4 tsp. chives
  • 4 tsp. marjoram
  • 2 tsp. dill weed
  • 1/4 tsp. nutmeg
  • 1/2 tsp. turmeric
  • Salt & pepper to taste
  • Green onions (optional)

(*) Can substitute 1 quart of half-and-half for these two ingredients

Start by cooking rice separately. We do this by combining 1 cup of rice, 2 cups water, and 1/2 Tbsp. salt in a Pyrex cooking dish, covered, microwaving for 18 minutes on 50% power.

While rice is cooking, and in a large saucepan, dutch oven, or boiling pot, melt butter and blend in the flour. Cook this roux for one minute. Add the milk and cream and, stirring constantly, cook until the mixture thickens. Add the chicken stock, cooked rice, chicken, chives, marjoram, dill, nutmeg, and turmeric. Green onions may also be added, if desired. Stir well. Season to taste with salt and pepper. Can be garnished with chopped parsley and/or toasted sesame seeds. Pairs well with hearty breads.

This soup is very thick (more like a stew), so when reheating it, you may need to thin with milk or water (it thickens as it sits in the refrigerator).

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