Fool Me Twice, Chicken Soup With Rice

Fool Me Twice, Chicken Soup With Rice

I think I’ve only ever done a birthday post one other time and that was Sir Patrick Stewart. So I have to really love someone to do a whole recipe just for their birthday. And I really love Aaron Paul. Dude is fucking delightful and doesn’t even act like the shit that he is.

I coulda done any number of things to honor him, but right now I’m completely enamored with Todd Chavez on Bojack Horseman. I hesitated to do another Bojack recipe because I just did Mr. Peanutbutter’s Puppy Chow… but decided it was worth it.

The recipe, much like Todd, doesn’t make a whole lot of sense. But it is amazing. I made Fool Me Twice, Chicken Soup With Rice. Inspired by something Todd said in an early episode, I did a Toddesque take on normal chicken soup with rice. I made it into breakfast chicken soup. It’s got bacon, hashbrowns and a sunny side up egg. And it actually all works really well together. I think that Todd and Mr. Peanutbutter would support this idea. Maybe they can serve it in their Halloween in January store. And it has hashbrowns (not pancakes) so we know that Bojack will just keep eating it as long as you keep making it.

Happy Birthday, Aaron Paul. Here’s your Fool Me Twice, Chicken Soup With Rice

Todd's Close-Up

Todd’s Close-Up

Fool Me Twice, Chicken Soup With Rice
½ lb bacon, cut into 1-inch pieces
1 ½ lbs chicken thighs (boneless and skinless), cut into 1-inch chunks
3 stalks celery, diced
3 carrots, peeled and diced
1 large sweet onion, diced
3 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried thyme
½ tsp salt
½ tsp pepper
6 cups chicken broth
½ cup white rice
frozen hash browns and eggs, for serving

In a large stock pot, cook bacon over medium heat. Once cooked through, scoop bacon out with a slotted spoon. Set aside.

Add in celery, carrots, onion and garlic. Stir and cook over medium low heat for about five minutes. You want the onions to be translucent, but you don’t want any of it to be too dark.

Add in the chicken, oregano, thyme, salt and pepper. Cook for about ten minutes or until chicken is mostly cooked through.

Add in the chicken broth. Cover and simmer for 25 minutes. Stir in rice. Simmer for another 25 minutes.

Before serving bake or fry up hashbrowns (one per bowl) and fry up sunny side up eggs (one per bowl).

Spoon soup into bowl. Submerge a hashbrown and top with an egg. Sprinkle with cooked bacon. Serve.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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