Back in September, my wife and I visited the newest state park in North Carolina, Carvers Creek. Located near Fayetteville, this state park is still in its infancy. It was a very popular place to hike, however, as we found it fairly crowded the day we visited. I’ve posted some photos from our visit.
I grew up eating this soup, which also goes by the name chicken soup with herbs. My family, however, called it “green chicken soup” because the soup has a greenish hue to it. This is a favorite!
- 2-3 cups diced, cooked chicken
- 1 cup raw rice
- 1/2 cup plain flour
- 1/2 cup butter
- 2 cups milk (*)
- 2 cups cream (*)
- 4 cups chicken stock
- 4 tsp. chives
- 4 tsp. marjoram
- 2 tsp. dill weed
- 1/4 tsp. nutmeg
- 1/2 tsp. turmeric
- Salt & pepper to taste
- Green onions (optional)
(*) Can substitute 1 quart of half-and-half for these two ingredients
Start by cooking rice separately. We do this by combining 1 cup of rice, 2 cups water, and 1/2 Tbsp. salt in a Pyrex cooking dish, covered, microwaving for 18 minutes on 50% power.
While rice is cooking, and in a large saucepan, dutch oven, or boiling pot, melt butter and blend in the flour. Cook this roux for one minute. Add the milk and cream and, stirring constantly, cook until the mixture thickens. Add the chicken stock, cooked rice, chicken, chives, marjoram, dill, nutmeg, and turmeric. Green onions may also be added, if desired. Stir well. Season to taste with salt and pepper. Can be garnished with chopped parsley and/or toasted sesame seeds. Pairs well with hearty breads.
This soup is very thick (more like a stew), so when reheating it, you may need to thin with milk or water (it thickens as it sits in the refrigerator).