Old Fashioned Chicken And Rice Soup
|Spanish onion||1 Large, chopped|
|White poultry stock||4 Cup (64 tbs)|
|Sliced carrots||4 Cup (64 tbs)|
|Tomatoes||5 , chopped|
|Garlic||10 Clove (50 gm), thinly sliced|
|Tarragon sprig/1/4 teaspoon dried tarragon||1|
|Powdered saffron||1 Dash|
|Cooked brown rice||1 Cup (16 tbs)|
|Tamari/Soy sauce||4 Teaspoon|
|Minced fresh parsley||2 Tablespoon|
Place the onions with 2 tablespoons of the stock in a large saucepan.
Cook over medium heat until the onions are translucent.
Add the rest of the stock, carrots, tomatoes, garlic, bay leaf, tarragon, thyme, and saffron.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Remove from heat.
Stir in the tamari and parsley.