I have a story about this soup.
No but really, when I was a small little Mel, long before blogs and youtube and carb counting and tequila shotting and $900 credit card bills because I just had to have those shoes, I used to get this soup from our local chinese restaurant all.the.time. It traditionally came with sliced up pieces of chicken, but since I was such a rebel (and borderline vegetarian), I used to always request my order without any.
To this day, if I ever have a craving for soup, I still go in and ask for that exact order. Its so embarrassing how the lady even remembers me. Umph. I swear I will never grow up. Ever.
And well, since I've been alive for over 21 years, I figured it was time to master this soup at home. I mean, what better time to try and master a soup at home then in the winter when its 30 degrees outside?
Combined chicken stock (I used two cartons) with a few diced carrots, 1 diced onion, and a few whole cloves of garlic. No need to be all fancy, just roughly chop em' and dump it all into a big pot.
Bring it to a boil, and then allow to simmer on low heat for a 1/2 hour.
After a half hour of simmering, drain the broth from the vegetables (you can discard them), and set aside.
This recipe is seriously so good for using up leftover rice, but if you don't have any already made, freshly made rice works just as good. When your rice is prepared, dump it into your broth.
Give it a good mix and top with some green onions! Mmm mmm mmmm.
My local chinese restaurant has been wondering where I've been.