Menu Concepts

November 14, 2012

Chicken and Rice Soup with Ginger

from Chef Gregg Nelson

This is a concept that came about due to constantly having leftover cooked rice and cooked chicken – a common issue for many foodservice kitchens. If you also have a mirepoix of onions, celery and carrots in the fridge then it won’t take much more to create this chicken and rice soup that is excellent for cold Fall or Winter days. Start by melting butter. Add canola oil, your mirepoix, fresh ginger for essence (peeled and slightly smashed) and garlic, then sauté till they start to caramelize. Add wine and deglaze for a minute than combine with MINOR’S® Chicken Base NAMSG. Bring to a boil. Add cooked rice and turn down to simmer. Toss in chicken and parsley and cook for a minute or two more. Remove piece of Ginger and serve.

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