Chicken soup from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 128) by Mark Bittman

  • carrots
  • celery
  • parsley
  • chicken stock
  • white rice
  • chicken
  • EYB Comments

    Can substitute dill or cilantro for parsley. See recipe for suggested additions. See p. 141 for variation with grains.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill or cilantro for parsley. See recipe for suggested additions. See p. 141 for variation with grains.

  • sturlington on May 01, 2013

    P129. Time to make: 20 minutes, more or less; suitable for weeknight cooking. This can be made with leftover cooked chicken or rice. It is a very adaptable recipe, with 4 variations plus 9 suggested additions. I made the Chinese-style variation, substituting bok choy for peas. The other variations are: with Vegetables; Mexican-style; and Chipotle. I reduced the amount of broth from 6 cups to 4; it served 2 with leftovers. The soup does need a little flavor boost, as it tastes somewhat bland.

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