Queensland Police Union Journal

Police Recipes
Police Recipes
HEARTY, COLD-CURING
CHICKEN SOUP
As winter approaches and friends and
family start to sniffle, get cracking on
this cold-curing chicken soup!
It can be stored in the freezer and
thawed for a quick meal when you
want to ward off the wog, or when
you’re simply too tired to cook.
Chock full of fresh veges, wholesome
goodness, and tasty deliciousness,
it satisfies even the most miserable
patient.
What do I need?
• 1/2 cup dried beans
• 2 tablespoons olive oil
• 1 chicken cut into serving pieces
• 1 cup grated onions
• 1/2 cup grated carrots
• 1/2 cup grated celery
• 1 tablespoon minced garlic
• 1/2 cup grated zucchini
• 1/2 cup grated yellow squash
• 2 litres chicken stock
• 400g tin of tomatoes
• 4 sprigs fresh flat-leaf parsley
• 3 bay leaves
• 1/4 teaspoon cayenne pepper
• 1/3 cup uncooked long-grain white
rice
• 1/2 cup chopped shallots
• 1 tablespoon fresh thyme
• 1/4 cup chopped fresh flat-leaf
parsley
• 1 cup torn spinach leaves
What do I do?
1) Put beans in saucepan and add
enough water to cover by 2 inches.
Bring to the boil and cook for 2
minutes, then remove from heat
and stand for an hour (while you’re
preparing the rest of the soup).
2) Heat oil in large pot over mediumhigh
heat. In batches, cook
chicken on both sides until evenly
brown, about 10 minutes. Transfer
chicken to plate. Pour off all but 2
tablespoons of fat from the pot.
Tip: You can use a barbecued chicken
to save time. Quickly sear it to get
some flavour in the pot, then transfer
to plate.
3) Add onions, carrots, and celery
to pot. Cook, stirring often, until
softened, about 3 minutes.
4) Add garlic and stir until fragrant,
about 1 minute.
5) Stir in zucchini and yellow squash
and cook for 1 minute.
6) Add stock, drained beans, tomatoes,
4 sprigs parsley, bay leaves, and
cayenne pepper.
7) Return chicken to pot and bring to a
boil over high heat.
8) Reduce heat to medium-low and
simmer, uncovered, until beans are
almost tender, about 1 hour.
9) Transfer chicken pieces to a plate
again. Cool slightly, then remove
meat from the bones. Discard skin
and bones, and return chicken and
any accumulated juices to the pot.
10) Add rice, shallots, thyme, rest of
parsley, and spinach and simmer
until rice and beans are tender,
about 15 minutes.
11) Discard bay leaves, and serve hot
with crusty bread.
Recipe source: Inspired by a recipe on
About.com Home Cooking
Do you have a favourite recipe that you’d like to share with members?
E-mail us at journal@qpu.asn.au
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Queensland Police Union Journal June 2013