In my continued efforts to overcome my dinner-cooking rut, I created a new soup recipe that was inspired by a recipe I saw on The Cottage Home blog. Alex seemed to enjoy it and Natalie chowed down on some after I put it in the food processor. Actually, it looked like her bib ate more than she did, but that's what happens when Daddy tries to feed her. Hehehe!
Chicken, Rice and Veggie Soup
Whole fryer (or 4 boneless, skinless chicken breasts)
1 med onion
4 stalks of celery
2 cups long-grain brown rice
6 chicken bouillon cubes
salt & pepper to taste
Boil whole fryer for 2 hours. Let cool and remove meat from the bone. You could save time and cook chicken breasts in a pan and then cube or shred it if you preferred. Saute carrots, onion and celery in a pan with olive oil until carrots are soft. While vegetables are cooking, cook rice according to package directions (mine took about an hour to cook). I strained the chicken broth and then used it as a base to my soup, but you could use a few boxes of broth from the store. I added bouillon, salt and pepper for flavor. Once rice and veggies are cooked, throw them and the chicken into the broth and heat to a simmer. I pureed several cups of soup to freeze for Natalie, Alex and I each ate a bowl and there were 4 quarts of soup left over.