I’m trying to take better pictures of food. I told you how Rob built me a light box. Two of them in fact. I’ve been listening to podcasts, researching food photography, and making a bit more of an effort to make the recipes I post actually look appealing. Things have been going ok.
Then I made soup.
Soup sounded ideal after our 10 inches of snow a few Saturdays ago, so I made this spicy chicken rice soup with a bit of cayenne and chicken broth. Even though I am not a huge soup person, I jump at any chance to use my Le Creuset stock pot. It reminds me of my mom leaving her red Le Crueset on the stove all day while she simmered her minestrone recipe or made her tenth attempt at a carrot soup we four picky kids would actually eat. (We never did really eat it.)
The cooking of this spicy chicken rice soup went fine. Super easy and low maintenance. Done in about 30 minutes and completely satisfying that cold, snowy day vibe. Really, an ideal meal for busy people.
The problem came in the photographing. How do you make soup not look shiny under light box lights? How do you bring the ingredients to the surface so you can actually see them in a photograph?
How do you not have your reflection show in a soup spoon? Hello Chase the Moon sweatshirt.
How much parmesan cheese
dumped sprinkled on top is too much for other people?
Then, I didn’t even notice the crease in the linen napkin until I was editing these photos and all the soup was already gone. Eaten twice for dinner and twice for reheated lunches. The crease adds an element of interest, right?
Don’t let my reflection, the cheese, or the napkin creases fool you. This spicy chicken rice soup is a warming, bit-of-a-kick, easy dish. Pull out your own wrinkled napkin, throw on your most comfy sweatshirt, and dig in.
What are your trying to learn to do right now that is going just ok?
- 1 tablespoon avocado oil
- salt and pepper to taste
- 1 teaspoon cayenne pepper
- 1/2 teaspoon basil
- Parmesean cheese to taste
- 1 pound boneless, skinless chickn breast, chopped
- 1 cup brown rice
- 1 onion, chopped
- 2 cups chopped celery and carrots
- 8 cups low sodium chicken broth
- Heat avocado oil in stock pot.
- Add onions and sautee until slightly soft.
- Add carrots and celery and sautee another 5 minutes.
- Pour in chicken broth, add chicken and rice.
- Add spices and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and rice is tender.
- Serve with a sprinkle of parmesan cheese.