Whoa! It’s been cold here as it has in most parts of the country. I’ve been freezing my bijebbers off while I sip soup and slurp down coffee. My robe, slippers and 3 layers underneath are what you’ll see me in 80% of the time. I don’t know what my problem is but the cold just goes straight through me.
But I’m been surviving by enjoying my fireplace and my cozy home. I just realized that my Expedition didn’t leave the driveway for a week. Pretty impressive for me. Because usually I get stir crazy. It’s completely opposite when it’s below 40. I actually will talk myself out of going places.
I mean who needs food? We have coffee and bananas. We’re good. We can make a meal out of that, right? Coffee beans ground with bananas. Yummy,right?
“We don’t need to go to the eye doctor, son. We can reschedule that for July.” You got me?
But in all seriousness you will never walk through the door of our home and not find a nice variety of food. I just don’t run out of food. That’s not me. Never will be me. I currently have 2 full 5 shelf units of food. I’m a little obsessed.
Back to soup. As I’ve told you before we make soup around here a lot! My hubby wouldn’t know what to do if I didn’t make him soup at least once a week.
This one is a favorite of mine. Hearty. Delicious. Simple.
Use any leftover chicken you have or do what I do which is the best method for good flavor. Cook a whole chicken. I like to use the crock pot for this. Here’s a great method that I’ve used frequently. Pull off the best white meat and use it for this soup.
In addition throw the carcass back into the crock pot with a quartered onion, 2 carrots cut in half and 2 stalks of celery, cut in half. Cook on low for several hours or overnight. You now have the best homemade chicken broth. So good!
This is what I use to make my chicken rice soup. You can also cut corners and buy a rotisserie chicken and chicken stock for a quicker meal.
I do hope you’ll give it a try!
Love and blessings as always,
Other soups you may want to try:
Chicken Rice Soup
- 2 cups shredded cooked chicken
- 2 cups brown rice cooked according to package directions
- 2 quarts plus one cup chicken broth
- 1/2 onion chopped
- 2 stalks celery chopped
- 1 green pepper chopped
- 2 large carrots chopped
- 2 Tbsp butter
- 3 Tbsp flour
- 1 teaspoon parsley
- salt and pepper to taste
- Melt butter in a stock pot. Add chopped vegetables and cook until tender. Stir in flour with a wooden spoon. Add chicken broth. Stir well and cook until heated.
- Add cooked rice, chicken, parsley, salt and pepper. Cook until heated through.