All recipes in this blog are written using homemade broth, fresh herbs unless noted, and freshly grated Parmeggiano Reggiano cheese. 

CHICKEN RICE SOUP WITH HERBS  Serves 2 - can be doubled.

3 Tbsp. olive oil

1/2 cup or more diced or thinly sliced carrot

1 small onion cut into small dice

2 large cloves garlic minced

1 tsp. fresh thyme

1 tsp. or more finely chopped sage

1 tsp. finely chopped marjoram or 1/2 tsp. dried oregano

1/2 tsp. salt

dash of freshly ground pepper

1/4 tsp. crushed red pepper optional

1/2 cup uncooked rice

2 Tbsp. chopped fresh flat leaf Italian parsley

1 1/2 cups diced cooked chicken

6 - 7 cups chicken broth preferably homemade

2 cups baby spinach leaves (optional) 

2 heaping Tbsps. freshly grated Parmesan cheese

Saute onions, garlic, carrots, herbs, red pepper flakes, salt and pepper in olive oil for about 2 minutes over low/med. heat being careful not to brown.

Add chicken broth, and rice. Bring to a quick boil, reduce heat and simmer covered on low for about 15 minutes. Add diced chicken and and cook for 10 more minutes or til rice is tender. 

Before serving add baby spinach leaves, and parsley. Plate then sprinkle with grated Parmesan cheese.

Substitution: Replace the rice with orzo or barley being sure to cook in the soup according to pkg. directions.

CHICKEN MEATBALLS

1 lb. ground chicken dark meat preferred

4 cloves garlic finely chopped

1 cup seasoned Italian breadcrumbs

1/2 cup freshly grated Parmesan cheese

3 Tbsp. milk

1 beaten egg

1 Tbsp. finely chopped parsley

Mix well, roll into balls the size of walnuts. Brown in olive oil. If adding to the soup add with the chicken stock and rice. 

These can be successfully frozen