Some nice, warm soup hits the spot in so many ways. This is an Irish twist on Jewish Penicillin (Chicken Soup). Gone are the Matzo Balls, replaced by vegetables and added is a little skim milk. All in all, this is a great update that will bring some comfort for this cold, gray days.
Irish Chicken Soup
2 lbs. Boneless Skinless Chicken Breast
2 Cups Slices and coarsely chopped mushrooms
2 Cups Baby Carrots cut in 1/2 inch pieces
1/2 Cup Diced Onions
1 Cup Celery chopped
6 Cups Water
1 Tbs. Kosher Salt
1 Tbs. Fresh ground Black Pepper
1 Tbs. Garlic Powder
1 Cup Brown Minute Rice
2 Tbs. Fresh Basil chopped
2 Tbs. Fresh Parsley chopped
1 Sprig Rosemary, needles removed and chopped
1 Cup Skim Milk
1 Tbs. Corn Starch
2 Chicken Bouillon cubes
In a large dutch oven, place 6 cups of water and chicken breasts. Bring to a boil over high heat. Boil chicken until cooked through, about 15 minutes. Remove chicken from water and cut into 1 inch cubes. Remove 1 cup of water and place bouillon cubes in boiling water. Allow cubes to soften for 5 minutes then crush with a fork and mix thoroughly. Add bouillon water back into dutch oven with water from boiling chicken. Add chicken cubes back in to water. Add carrots, celery, onion, mushrooms and all spices and herbs in to pot and bring to boil over high heat. Reduce heat and allow to simmer for about 30 minutes. In a large measuring cup, measure out milk and whisk in corn starch. Add milk and corn starch to soup slowly while stirring it in. Continue to simmer soup an additional 20 to 30 minutes.
Serves 6 to 8.