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RECIPE #4548 - CHICKEN OF THE SEA SOUP, Friday, October 22, 2010

RECIPE #4548 - CHICKEN OF THE SEA SOUP, Friday, October 22, 2010

CREATED Oct 22, 2010

CHEF COREY SIBLEY / C&K CATERING

Ingredients:

3 tablespoons of EVOO (Extra Virgin Olive Oil)

1 red onion, chopped

1 celery rib, sliced thin

1 bag of broccoli florets

2 carrots, peeled and sliced into thin rounds

2 teaspoons of minced fresh thyme

Lawry's Seasonings (to taste)

Old Bay Seasoning  (to taste)

1/2 teaspoon of crush red pepper

8 cups of low-sodium chicken broth (organic) or 5 tablespoons of Chicken Base powered flavoring

3 ounces of brown (wheat) rice (about 2 cups)

1 cup of chopped mahi-mahi fish filets (about 2 filets each)

1 cup of chopped salmon fish filets (about 2 filets each)

6 jumbo shrimps

1 cup of fresh or frozen peas

 

  1. Put olive oil in either a Dutch oven or regular 6qt pot over medium-heat.  Cook onion, celery, carrots, thyme, use Lawry's Seasoning until lightly browned about 5 minutes.  If using low-sodium chicken broth, stir in and simmer until vegetables are softened, covered, 10 to 15 minutes. If using chicken base flavoring use 8 cups of water to mix with base.
  2. Add brown rice to pot and simmer, uncovered, until tender, about 10 minutes.  Stir in fish, peas, broccoli, shrimp, old bay seasoning and red pepper.  Cook for about 20 minutes.  Serves up to 4 in regular bowl or bread bowl.