Chicken and Jasmine Rice Soup is comfort food in simplistic form. The fragrant and nutty taste of the Jasmine rice in a chicken stock infused with garlic and scallions gives this chicken soup a Thai – Asian inspired taste.
This soup is will calm you and your tummy after a night of partying or when cold and flu season arrives!
Ingredients:
2 pieces of skin on, bone in chicken (leg or thigh)
1 and 1/2 cup of Jasmine rice
8 cups of water
2 stocks celery chopped
1 stock celery finely chopped
1 small onion chopped
3 cloves of garlic
1 to 2 tsp salt
1/2 tsp pepper
2 sprigs parsley
1 tbsp of chopped parsley for garnish
1 or 2 finely sliced scallions
crushed red pepper flakes optional
Instructions:
In a medium soup pan, place the water, seasonings, garlic, onion, 2 stocks celery, 2 sprigs parsley and bring to a boil.
Add the chicken and cook for about 45 minutes on medium heat.
Remove the chicken and the parsley from the pan and set aside.
Bring the soup to a boil and add the rice. Cook the rice for about 20 minutes on medium and reduce heat to low.
Remove the chicken meat from the bones and chop into small pieces. Add the chopped chicken to the soup along with the remaining chopped celery.
Cook for about 10 minutes on low heat. Taste the soup and add more salt if needed. If the soup has thicken to much for your taste or if it’s too salty add one or two cups of boiling water.
When soup is done, add the chopped parsley and scallions. Enjoy!
Don’t through away those lobster shells before making this delicious chowder with them!
I used my favorite wine; Vinho Verde to enhance the flavor of this soup instead of regular white wine. If this recipe seems difficult, believe me it’s easy.
This chowder is perfect for your Holiday celebrations! Your friends and family will go crazy and love you for it!
Save some Vinho Verde to serve along with it!
Enjoy!
Ingredients:
Lobster shells from 3 lobsters
Meat from 1 lobster or 1-2 cups
1 cup of Vinho Verde wine (or any dry white wine)
2 tbsp of Brandy (I used 1920 Portuguese Brandy)
2 cups fish or chicken stock
1 small onion cut in half
1 small onion finely diced
1 celery stalk
1/2 celery stalk finely diced
3 ears of corn
3 tbsp butter
1 tsp paprika
1 tsp pepper
1 tsp salt
1/4 cup of flour
2 cups of light cream
1/2 gallon of whole or light milk
Instructions:
Remove any tomalley (green part) from inside the lobster.
Cut the kernels off the corn and reserve for later. Save the cob for the stock.
In a medium stock pot, place the lobster shells,corn cob, stock, Vinho Verde, Brandy, 1 celery, 1 small onion, and salt.
Cover, let the stock come to a boil, and continue cooking for 20 minutes on low heat.
Remove the cooked onion and celery from the pan and discard. Add the milk and cook for another 10 minutes on low heat. Strain the broth through a fine stainer into a separate bowl to remove any lobster shells. Save the milk broth and discard the shells and corn cob.
In a separate heavy soup pan, saute the diced onion and celery in the butter until translucent.
Add the flour to the butter and cook for about 1 minute on low heat.
Add the reserved broth, cream, paprika, corn, and pepper to the soup.
Cook the chowder on low heat for about 20 minutes stirring occasionally.
Add the diced lobster and cook for about 5 minutes longer.
Add more seasoning to taste if desired.
*If you want the soup thicker, mix 1 tbsp of flour with a little milk, add to the soup and let the soup cook for about 5 minutes.
When I owned a small cafe many years ago, I began making fresh home made soups for the customers. I calculated that during those years, I probably made over 3,000 pots of soup. If I was to add that figure to the soups I made at home through the years, the total amount is probably somewhere around 5,000!
Now that’s a lot of soup!
Today, the soup making continues and the title of; “The Soup Queen” bestowed upon me by my family, is well deserved!
Maybe I should follow the steps of the famous Seinfeld show’s “Soup Man” and open a soup restaurant?
But don’t worry I wouldn’t turn into a “Portuguese Soup Nazi” but maybe I call it; “Portuguese Soup Queen”?
Ingredients:
1 large sweet potato (cut into 1 inch cubes)
4 tbsp of butter
2 tbsp of olive oil
1 large celery stalk (chopped)
1 large onion (chopped)
1 pound of frozen or fresh Broccoli (chopped)
1 pound bag of frozen corn
2 cups of chicken or vegetable stock
1/2 gallon of low fat milk
3 tbsp of flour
1/4 cup of milk or cream
1 tsp of salt
1 tsp of pepper
Instructions:
Separate the broccoli into stems and florets. In a large heavy non stick soup pan, saute the onion, celery, broccoli stems and sweet potato in the butter and olive for about 2 minute on medium heat until the onion becomes translucent.
Add the stock, cover, and cook for about 10 minutes or until the potatoes are cooked.
Puree the vegetables with a hand held immersion blender until very smooth. *Add a small amount of milk if you find the mixture too thick to puree.
Add the milk, salt, pepper, corn and florets. Stir and cook on low heat for about 20 minutes stirring often so the soup does not stick.
In a small bowl mix the flour with the 1/4 milk or cream and mix until the flour is dissolved.
Add a few tablespoons of the warm soup to the flour to temper.
When the broccoli florets are cooked, add the flour and stir very well.
Cook the soup for an additional 20 minutes on very low heat stirring often.
Taste the soup and add more salt and pepper to your desired taste.
Cool and store in the refrigerator for up to 3 days!
*Note: If you prefer a creamier style soup, puree the soup with immersion blender to your desired consistency.
My family lived in Tras os Montes, along the northern border and we could see Spain beyond the horizon.
Spanish Peddlers often traveled through our local towns selling their goods and often stayed at our house which my mother ran as a small bed and breakfast type inn. She made this soup for these guests and for our family.
I was a young girl at that time who hadn’t learned my Geography, that’s why I never knew the true meaning of the world Gallego. I simply thought that it meant vagabond since my mother referred to the peddlers as “Gallegos”.
Through the years my mother learned how to speak Galician Spanish which fascinated me many years later when she watched the Spanish Soap Operas on Uni-vision and understood them perfectly! This map locates languages spoken in Galicia and Portugal.
2 large cans of Great northern or cannelloni Beans (You may also use red beans)
8 cups of water or low sodium chicken broth
1 Ham bone (optional)
1 large onion diced
1 large turnip diced (optional)
1 large sliced chourica or linguica sausage
1 lb chopped collard greens (You may substitute with kale, mustard greens or kale)
2 tbsp olive oil
*Salt only if needed since the presunto has a lot of salt
Directions:
Saute the pork and chourica in the olive oil until slightly crispy then add the onions, garlic and bay leaf. Cook the onions until translucent about 1 or 2 minutes.
Remove the chourica to add later. Add the water or broth, potatoes, turnips, ham bone and the collard greens. (Note * if you use spinach only add it during the last 5 minutes of cooking time.)
Let the soup cook on low for about 1 hour. Add the beans and the Chourica, stir and cook for another 30 minutes on low heat to incorporate all the flavors.
Note*If you prefer a creamy style rather than chunky, cook the potatoes and turnips first before adding the collards.
Add the beans to the potatoes and turnips and puree with an immersion blender.
Add the collards and chourica last and let cook for 30 minutes longer.
Remove the bay leaf and add more olive oil as a garnish before serving.
This soup is even better served the next day! Enjoy!
Place all ingredients except the macaroni, beans and cabbage in a large stock pot. Cook on med-high for 20 minutes. Remove from heat, remove bay leaf, and puree the soup with an immersion blender to your desired consistancy.
Place soup back on stove and let it simmer for about 5 minutes and bring to a boil.
Add the macaroni, cabbage, and beans and let soup cook for 10 – 15 minutes. Season with more salt and pepper to taste.
Continue cooking until the cabbage is tender. (Remove from heat so the pasta doesn’t overcook). If you like a thick soup mash some of the beans and let the soup simmer on low for a few minutes. The soup will become thicker.
Serve soup with a drizzle of extra virgin olive oil and crushed pepper.
When I first saw the movie “My Big Fat Greek Wedding” with my friends many years ago, they laughed hysterically at the quirky customs, the outrages family members and the huge bridal party.
Although I did love the movie, I found nothing strange about it since I had lived through many of the same big crazy weddings many times.
In fact, I’ve probably been to over 100, “Big Fat Portuguese Weddings.” Some I attended as a guest, while others, as a waitress during my teenage years.
There is a large close knit Portuguese community in my hometown. It seems that there is literally a Portuguese wedding every week during the summer months where everyone is invited!
Lists of the 300-500 guest’s addresses are handed down from generations to the next who follow the same traditions, customs and even serve the same menus.
A recent email request for the chicken soup that is served at Portuguese weddings brought back the memories from weddings attended long ago and the soup that is still on the menu.
An abundance of food is very important for any Portuguese wedding. Generally, the menus consist of a wide range appetizers such as Bolinhos de Bacalhau (Cod Fritters), Rissois de Camarao (Shrimp Turnovers), Folar (Meat stuffed bread) Roast Suckling Pig, Shrimp Cocktail, Cheese, Fruit, Presunto and other cold cuts, a soup course; Caldo Verde (Green Soup) or Chicken Noodle Soup, a fish course which varies from; Seafood Paella, Fish Fillets with Shrimp Rice or Bacalhau a Gomes de Sa (Salt Cod Casserole), and a meat dish with either; Roast Pork Loin, Roast Beef, or Steak.
Later in the evening a buffet is served similar to an “Italian Venetian” hour with many of these same items along with other traditional classics such as Feijoada (Bean stew), Dobrada (Tripe), and many other classic desserts and pastries to many to mention.
Here’s my recipe for “Portuguese Wedding Soup”. It contains a secret ingredient used by some of the caterers.
Keep it a secret if you wish, it’s up to you! Enjoy!
Portuguese Wedding Soup
Ingredients:
3 lb fresh Chicken (whole or cut into pieces)
12 cups water
1 large chopped onion
2 large celery stalks
2 large carrots
2 cloves garlic (peeled)
3 sprigs parsley
1 tbsp salt
1 /2 tsp freshly cracked pepper
1 – 1/2 cups ORZO pasta (or white rice)
(1/2 tsp crushed pepper flakes optional)
Instructions:
In a large stock pot, place the water, onion, 1 stalk of celery, 1 carrot, salt, 2 sprigs parsley and garlic and bring to a boil. Add the chicken and let it cook on medium for 2 hours. (If desired: remove one chicken breast after 1/2 hour of cooking time, remove bones, dice the meat and reserve for later).
After 2 hours remove the chicken and vegetables. Strain the soup through a strainer to remove any scum or fats. *Note: (Discard the chicken and vegetables since they have lost their nutrients and con not be re-used). Place the pan with the broth back on the stove and bring to a low boil. Slice remaining carrot and celery into desired small slices.
(TOP SECRET-Restaurant TIP: For an even more Chicken flavored soup, add 1 or 2 KNORR Chicken Bouillon cubes to taste)…HUSH.. HUSH!!
Add the ORZO or rice to the soup and cook on medium for 10 minutes. After 10 minutes, add the diced carrots, celery and the reserved diced chicken to the soup and stir.
Let the soup cook on medium for additional 10 minutes. Remove the soup from heat. Season to taste by adding more salt if needed and add the fresh black pepper. Garnish with chopped parsley.
(*Note: – Some people like to add 1 mint leaf as garnish instead of Parsley) (*Note: Add crushed red pepper flakes to kick up the soup if you want a little heat. The crushed red pepper is great to relieve nasal congestion, but do not give to your younger children).
Serve, or store in refrigerator after the soup cools. Enjoy!
I’ve recently been asked to add more Portuguese soup recipes to this site. Today I made one of my family’s favorite’s to share with you.
This recipe for Sopa de Feijão – Portuguese Green Bean Soup, is a beautifully flavored and hearty soup that you can enjoy all year round!
When I make this soup in the summer, I normally use a heirloom variety of green beans from my vegetable garden known as Romanos – also known as Italian green beans.
The flat beans are superior in quality because they have a nutty, meaty taste and smooth tender flavor.
I love this variety of beans and use them in all of my recipes requiring green beans. They’re very easy to grow and require little maintenance other than lots of watering and a some miracle grow!
If you’re not familiar with this type of heirloom green bean ask some of your Portuguese friends who are gardeners and they can help you find some.
In the winter I buy the packages of frozen Italian green beans which you can find in the frozen vegetable section of your supermarket.
In my recipe, I use pasta instead of potatoes which many cooks usually use, but I’m not a big fan of potatoes!
If you prefer to use potatoes, just substitute 2 cups of potatoes instead of pasta but you’ll have to cook and puree the potato along with the vegetables.
This recipe is very easy to prepare since it’s made with the staple ingredients you already have in your kitchen.
Ingredients:
1 large chopped onion
3 large chopped carrots
1 stalk celery
1 large clove garlic
3 tbsp olive oil
1 large bay leaf
1 can white northern beans
1 9 oz box (Romano – Italian) green beans
8 cups water
2 cups chicken broth (or vegetable if you prefer)
1 tbsp salt
1 tsp pepper
2 tbsp any tomato sauce or 1 small ripe tomato
2 cups small Penne or (substitute potato if you prefer)
Instructions:
In a large soup pan, saute the trinity (onions, carrots and celery) in olive oil until translucent. Add the chicken broth, garlic, water, tomato, and seasonings. Bring to boil and cook on medium until vegetables are tender.
Remove pan from heat. Remove the bay leaf and add 1/2 of the can of white beans. Puree the soup with an immersion blender to desired consistency. I like the soup a little chunky but its up to your taste.
Place the soup back on the stove on medium heat. When it comes back up to a boil, add the pasta, green beans, and remaining white beans.
Cover and let it simmer on medium heat for about 20 minutes or until the pasta is cooked. Add more seasoning if desired.
Here’s my recipe for Broccoli & Cauliflower Corn Chowder featured in Western Mass Women’s Magazine January 2011 issue.
By Maria Dias, Contributing Writer
Happy New Year Everyone!
Let’s start off 2012, with healthy chowder for your family’s diet which will keep them warm during the cold winter months. This soup is loaded with iron, calcium and vitamins. I used low fat milk to reduce calories, but you can use regular milk if you prefer. Enjoy!
Click on the links below each photo to find the location in Portugal from where the dish is famous! If you can’t read Portuguese just paste the pages URL’s onto Google Translate.
My favorite is “Seafood Rice” and “Queijo Serra da Estrela” What’s your favorite?
Appetizer Category: Caldo Verde – (Collard Green With Potato Puree)
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