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Tullahoma Locally Grown
tullahoma@locallygrown.net
219-309-5311
Candace Pederson

Recipes

from “Ladled” by Kimberly Harris
My Seriously Favorite Easiest Chicken and Rice Soup
(Gluten Free, Dairy Free, and Budget friendly)6-8 servings
1 cup long grain brown rice or 3/4 cup long grain white rice
1 tablespoon yogurt, or raw apple cider vinegar (live culture)
2 tablespoons fat (butter,lard, oil)
1 large/2 small yellow onions, peeled and chopped
4 medium carrots, peeled and diced
2-4 celery sticks, sliced
3 medium garlic cloves, peeled and finely minced by hand or in a garlic press
10 cups filtered water
1.5-2 lbs chicken drumsticks or whole chicken legs
1.5 teaspoons dried (not ground) thyme
2 bay leaves
2 teaspoons unrefined salt and freshly ground pepper
1. In a nonreactive bowl, place the rice, warm water, and vinegar or yogurt. Cover the bowl and leave it in a warm place for 12-24 hours. When the time has passed, drain the water and rinse the rice well. (skip this step if you’re using white rice)
2. In a large pot, heat the fat over medium-high heat but not until smoking. Add the onions, carrots, celery, and garlic. Sprinkle the mixture with salt and sauté, stirring as needed, for 5-7 minutes or until the vegetables start to soften.
3. Add 10 cups of filtered water, chicken, thyme, bay leaves, and rinsed brown rice to the pot.
4. Add 2 teaspoons of salt and a generous sprinkle of pepper. Cover the pot and bring the soup to a simmer. Turn the heat to low and simmer, covered, for 1 hour.
5. Remove the bay leaves and chicken legs/drumsticks from the pot and let the chicken cool. When cool enough to touch, remove the skin from the chicken and shred the chicken meat, making sure there are no bones in the shredded meat. Return the meat to the pot and add more salt and pepper to taste if needed.
6. Garnish the soup with fresh minced parsley, if desired, and serve. Save the chicken bones for making into stock!
White Rice Version:
Leave the rice out until after the first hour of cooking time. Remove the meat and while the chicken is cooling, add the white rice. Cook the soup with the rice for another 20 minutes and return the cooled meat to the pot. Season to taste.

Market News

Hello Everyone!

The Market is open.

I wanted to share this amazing soup recipe that I made with Fountain Springs Farm Chicken Legs.

Get started here: Tullahoma Locally Grown Market

Have a great week!

Candace