Chicken rice soup with celery, carrot and potato (recipe)

This is a soup that my mum usually made when I was little and would always request her to. This soup is so delicious; it is a combination of veggies that go so well together. I trust that celery is made for that soup; it would not taste the same without it. This soup is perfect on a cold night. It will definitely keep you warm.

Yesterday was my first time cooking it. Yes, I am trying a multitude of  recipes lately, learning so much. Watching or reading a recipe is not enough until you actually 'put your hands in the dough'. I can second that. Alright, so I was quite sceptical about the way the soup will turn out- you know that incertitude of doing something for the first time . Anyway I went through all the steps and despite being quite hectic in the kitchen, it tasted just quite like my mum's- which is amazing. I ended making a casserole full of it, definitely more that I expected. No complaints though.

 

 

 Recipe (I'm quite new at this but this is how I cook the soup yesterday. Writing while it is still fresh in my mind hehe)

Ingredients
 5-6 drumstick depending on the size
1 bunch of celery, sliced thinly
5 carrots, shredded
6 potatoes, cut into 1cm cube
1 litre chicken stock
2 tsp chicken stock powder
1 1/2 cup of rice, rinsed about 2 times.
salt and pepper to taste

Method
1. Cook the drumstick, by putting in boiling water (about 2 litres) and let simmer for about 30 minutes, until the meat come of the bone quite easily. Remove any excess fat of the water surface.

2. In the meantime, bring you chicken stock to a simmer. Put in the celery, carrots and potatoes. Cover and let cook for about 15 minutes.

3.Once you chicken is ready, do not throw out the water. Reserve stock. Pull out the meat of the bone finely.

4. Put about 4 cups of the reserved stock in the pot with the vegetable and put you rice in, stir and let cook. Also add the chicken.

5. Once the rice starts to cook, add in the chicken stock powder. Add salt and pepper per tasting.
The soup should be ready to be served.

'Green' Risotto (recipe)

This was my first time cooking and tasting Risotto. I have heard of it tremendously lately and I was like why not giving it a try as something new.  I looked up for some recipes and finally chose the one I found easier and it was on the rice packet itself. I bought Riviania arborio rice. In the recipe it says bacon, but instead I used snow peas and zucchini. I kind of wanted a really ‘greeny’ risotto.  The dish turned out great. Well for a first time, it tasted good. I really think that it is a  really nice dish to try because you can make up your own risotto in terms of ingredients.

Recipe (adapted from the Riviani recipe):

Ingredients: 

2 tsp olive oil

30g butter

Garlic (I love garlic so I put about 3-5 cloves)

1 lg onion chopped

2 cup arborio rice

1 zucchini grated

A  bunch of snow pea,chopped roughly

1/4 cup of white wine

4 cups chicken stock, simmered

2 cups button mushroom, sliced

1/3 cup grated Parmesan cheese

Chopped parsley

Groud black pepper

Procedures:

Heat olive oil and butter in a large heavy base saucepan.

Add garlic and onion and cook for about 1-2 minute.

Stir in rice and cook over medium heat for 5 minutes or until rice slightly colours, stirring frequently.

Add wine and simmer to absorb liquid, stirring constantly.

Begin adding stock, a cup at a time, allowing each adittion to be absorbed and stirring well before each addition.

After first cup, add mushrooms. Adjust consistencies with extra water/stock, if necessary.

After third cup, add zucchini and snow peas. When all stock is absorbed, remove pan from heat and stir in cheese, parsley and pepper.