3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
How to Make It
Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.
Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; sauté 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.
This was an amazing soup. I made a few change ups. I used a soup herb blend about 1 1/2 tsp and added salt & pepper. I also scooped out half the turnips some of the rice and broth and blended in the Vitamix and added it back to the soup. I didn't have milk and used 1 cup of half & half. The hubby says this one is a keeper.
I'm an old soup-maker from way back, so I'm not easily impressed... but this was fantastic soup! Just really delicious and comforting, as well as reasonably simple to make. My changes were to use thighs only and to substitute soy milk for dairy. We also skipped the cheese and passed the tobasco sauce at the table. Everyone loved it!
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