Tuesday, April 14, 2015

Too sick to get off the couch - Chicken and Rice Soup


We have been sick several times this spring and I needed a recipe that was super simple, healthy, and delish for us to survive on! I threw this together and thankfully wrote it down because it turned out really good! I hope you keep away the germs but if you can’t I hope this brings some comfort! I have also been making this for friends who are sick. Enjoy!

4 Large or aprox 3.5lbs Cooked Chicken Breasts Cubed or shredded (I prefer shredded!)
1 Bag Baby Carrots diced
2 Small Celery Bunches diced
1 Box Swanson Tuscan Chicken Flavor Infused Broth
1 Box Swanson Chicken Broth
1 Box Swanson Vegetable Broth
4 Cups Rice Cooked (2 Cups uncooked)
2 tsp Onion Powder
2 tsp Montreal Chicken Seasoning
1 tsp Garlic Powder
1 tsp White Pepper
1 tsp Himalayan Pink Salt
3 Bay Leaves
Large Crockpot (I love using liners!) or Large Soup Pot

You can make this in the crockpot or in a pot on the stove depending on your preference! If you do make it in the crock pot make sure you add the rice last before serving or you will end up with a crockpot of mush… don’t ask how I know this!

-Start the rice cooking.
-Start cooking chicken (see tip below) and either cube or shred. Try my super simple shredded chicken recipe here.
- Add the three boxes of broth and seasonings to the crockpot or pot. Turn crockpot on high or turn stove on med high for a pot.
-Dice Carrots and Celery and add to broth (see tip below)
-The chicken should be done by this point. Chop or shred (see tip below) and add to soup.
-For the crockpot cook on high for 4 hours or for stove top cook at a low rolling boil with lid off for 30-45 minutes until veggies are done.
-Add cooked rice and serve. Do not add the rice until just before serving!
-I like to sprinkle a little bit of finely diced cilantro over my bowl!

Tips!
*I prefer Jasmine Rice over Brown Rice when I’m sick since it sits a bit better on my tummy.
*If I’m not using my shredded chicken recipe this is how I cook the chicken. Put some avocado oil (my favorite) in a pan and heat on medium. Cut the chicken in half to make it thinner and lay in the pan so there isn’t any overlap. Cover with ½ cup lemon juice and sprinkle with Montreal Chicken Seasoning. Flip halfway through. The lemon juice is going to help the chicken be tender and juicy.
*When I am in a hurry or super sick and don’t have the energy I use the food processor to dice the carrots and celery. You can also do this with the cooked chicken to save time cubing it.

Thanks for checking in! - KK
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