September 21, 2010

Chicken, Veggie, and Rice Soup

The other day I made macaroni and cheese for Asher for breakfast - shut the hell up, it was whole grain! and after he took the first bite said "Why you put sand in my macacheese?". So clearly I can screw up boxed mac and cheese. That's talent, yo. 

And with that bright, shining endorsement, here's another recipe.

Old Fashioned chicken, veggie, and rice soup

8  cups chicken broth
1/2  onion, chopped
3  stalks celery, diced
3  carrots, diced
2-3  garlic cloves, minced
1  cup uncooked rice
1 1/2  teaspoons dried thyme
2  cups cooked chicken, cubed


Combine broth, onion, celery, carrots and garlic in a large soup pot, bring to a boil. Add rice and thyme, reduce heat to low and simmer uncovered 25 minutes, stirring occasionally. Add the chicken and heat through. Eat up!



Note: The recipe calls for garlic cloves. Let me just say this, make sure you use garlic cloves and not ground cloves. Not that I had any issue in that sense. I certainly did not get a hint of a strange smell/taste in my first batch. And I didn't go back and look at all the ingredients I used and determine I made that mistake. Not me, no sir.
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