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Oh boy, this feels like it’s going to be an interesting week. Now Stephen is coming down with the bug that Caleb has. It’s a stomach virus. . .and I’m beginning to be thankful that I don’t have any lessons planned until next week. That’s just enough time to let all of us get sick and then get the germs out of the house by next Tuesday. I hope.
We had chicken and rice soup for dinner tonight, and it turned out absolutely delicious. I figured I’d put the recipe on here so I’d have it in case I want it later.
The measurements here are approximate. This is pretty close though.
Chicken and Brown Rice Soup
1 chicken breast, cubed
1 large carrot or 2 medium carrots, sliced
1/2 cup diced onion
1 1/2 cups cooked brown rice
1 tsp or so Soul Seasoning (similar to Old Bay. You could also use chicken boullion or soup base)
pinch garlic powder
1 Tbsp parsley flakes
2 bay leaves
black pepper to taste
Water to cover – between 1 and 2 quarts depending on how watery you like the soup
Simmer chicken and pepper over medium high heat until mostly done. Add onion, carrot, and rest of spices. Cook for 30 minutes or so, or until carrots are tender. Add rice and cook until rice is warmed through. Remove bay leaf and serve.
I know it’s not the most detailed recipe – I just dumped things in when I made it. It turned out really well though, and we all loved it, so that works for me.