1 1/2 lbs chicken cut into bite-sized pieces
1 t thyme
1/2 t sage
2 stalks of celery with tops, chopped
1 medium onion, chopped
2 bay leaves
1 1/2 cups of cooked brown rice
2 large turnips, diced
7 cups of water and a bouillon cube OR broth (w/out cube)
1/4 t freshly ground black pepper
salt to taste
dash of red pepper
(Opt. 1/2 cup cold water with 1 heaping T of cornstarch)
In large non-stick soup pot, add chicken, celery, onions, sage and thyme, stirring until chicken is browned on the outside.
Add water and bouillon cube OR broth to pot and stir. Heat to a boil then add diced turnips, 2 bay leaves, rice, black pepper, red pepper, and salt. Turn heat to low and simmer for approx. 45 minutes until chicken is done and turnips are soft.
If you like a thicker broth, add the water and cornstarch mixture and stir well.
***TIPS***
The softer the turnips cook, the more the texture is like a potato and the milder the flavor; which means the kiddy-winkies will think they are potatoes!
This soup can be made extra frugally by using leftover rice, chicken, broth, etc.
Potatoes could be used in place of the turnips.
Other veggies could be added.
This is the kind of soup that's good to freeze and pull out when anyone is feeling a little under the weather!
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This made about 10 full bowls of soup!
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I served this soup with Dill and Cheddar Scones, which the children loved and both the soup and bread got their thumbs up!
Click below for the scone recipe:
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