I just spent the last week traveling through Scotland with my parents and D. What a whirlwind of a time. Think vodka and caviar and whiskey and haggis with neeps and tatties. For those of you who don’t know, haggis is a traditional Scottish dish made with a mix of minced sheep’s heart, liver and lungs combined with oats, onions and various spices. Oh the neeps and tatties part is really turnips and potatoes. Trust me it tastes better than it sounds.
Knowing I love my caviar and rye bread my parents brought some for me and they barely had time to check into their hotel room before the can was being opened up and the shots being poured (for D and dad, mom and I enjoyed a crisp white wine).
I had an amazing week filled with so many memories and beautiful sights. Scotland is best seen via car and we had a very ambitious driving tour in store for us.
Our first stop upon leaving Glasgow was the lovely village of Luss, right on the shores of Loch Lomond (loch is the word for lake).
In the chilly weather we stopped in for some soup and my mom and I ordered the chicken rice soup which is the inspiration for my recipe today.
On a cold fall or wintery day a steaming bowl of soup is just perfect. And now with the cold weather approaching my day is not complete without at least a bowl of soup.
This soup is easy to make – simply make your own batch of home made chicken stock, separately boil the rice and then mix the two together. Sprinkle with fresh herbs and scallions for a bit of a crunch.
A simple yet filling soup perfect for a cold fall or wintery day.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 1 pound chicken drumsticks (or other chicken parts)
- 1 carrot, peeled
- 2 stalks celery
- 1 onion, peeled
- 1 carrot, peeled, halved and thinly sliced
- 1-2 stalks celery thinly sliced
- 3 bay leaves
- salt/pepper to taste
- 3 garlic cloves, peeled
- 1 cup rice
- 4 scallions, thinly sliced
- handful of basil, thinly sliced
- Fill a large pot with 2.5 liters of water. Add chicken drumsticks. Bring to a boil, pour out all the water and refill the pot with 2.5 liters of water.
- Bring to a boil again and add whole carrot, celery, onion, and salt. Reduce heat to simmer and allow to cook for 30 to 45 minutes.
- Remove carrot, celery and onion and discard. To the stock add the sliced celery, carrot, garlic and bay leaves. Cook until carrot is soft. Remove chicken from the soup and shred (discarding the skin), then add shredded chicken back into the soup.
- In a separate pot add rice and 3 cups water Bring to a boil, reduce heat and simmer until rice has cooked through and has started to fall apart (should be a bit overcooked).
- To serve the soup ladle a scoop full of rice in a bowl and top with the stock.
- Sprinkle with diced scallions and basil.