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home made... mostly... chicken and brown rice soup

By on July 9, 2013

It’s 4:30pm and I’m in my pajamas already. Does that give you an idea of how my day was today?

Nothing major happened. Even the storm we got didn’t end up being major. But it’s one of those days where now, I am refusing to leave the house. Best way to avoid leaving? Put on pajamas.

Making dinner in pajamas. Since I’m in my pajamas, you can only imagine how productive I’m feeling.

This is one of my favourite go to dinners. And really, it couldn’t be easier. It’s even easier than Fancy Schmancy Easy Peasy Salmon. I use a grocery store barbecue chicken from the hot food counter to start!

 

Chicken and Brown Rice Soup 

The only thing challenging about this recipe is that I don’t have measurements. Add vegetables to your liking.

1 BBQ chicken, either from your grocery store or local big box grocer
chicken broth, either homemade or purchased
carrots, sliced or diced
celery, chopped
onion, diced
1/3- 1/2 cup of brown rice (brown rice is better for soups than white, because it doesn’t break down and turn the broth cloudy)
salt and pepper to taste

Remove the chicken meat from the bones, and chop into bite sized pieces.

Put the broth into a large soup pot. If you don’t have the time to make your own broth, store bought is fine as well. You can also combine store bought and homemade.

Add the chicken. Add the carrots. Add the celery. Add the onion. Add your seasonings of choice.

If you run out of broth, add enough water so that all if your ingredients are well covered by water. Don’t forget that the rice will absorb some of the water.

Bring to a boil and then reduce heat to a strong simmer and continue cooking for about 20 minutes.

Add the rice.

Continue cooking until the rice is cooked. You’ll find the cooking instructions for the rice on the packaging the rice came in.

Serve with warm bread and you’ve got a meal!

Chicken Broth  Part 2

Use the bones/carcass to make your own broth. This too is very simple. Put the bones in a pot and completely cover with water, season with salt and pepper and other spices of your choice. Feel free to add some carrots, onion and celery as well. I usually don’t add the veggies. No reason other than I’m lazy.

Remove the bones and the veggies and you’re done.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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