Tuesday, January 4, 2011
Homemade chicken and rice soup
I thought I would share with you the homemade chicken and rice soup recipe I made last night. I had a lot of chicken left on my roasted chicken from the night before, so I decided to pull off all the meat and set aside. Then I followed this recipe with a few minor changes.
Step 1: I followed with these adjustments: I only used about a 1/4 of an onion, because we are not much on onions around here, but I figured it needed it for the seasoning. I didn't have minced garlic, so I just put in some garlic powder (sorry, I didn't measure...just threw some in). I didn't have "seasoning salt," so I just threw some celery salt in there.
Step 2: I followed exactly.
Step 3: I did not add anymore onion. I did not have any green beans, so I just used the left over canned corn I had in the fridge from the night before, and added some extra celery and carrots. While the veggies were cooking in the broth, I made the rice separately on the stove.
Step 4: Since my chicken was left over roasted chicken, it was already cooked and seasoned, so I just broke into small pieces and threw them in along with some butter.
Step 5: I added the rice that I cooked on the stove top, and let soup simmer just a bit. This is also where I taste tested to determine what seasonings I might need to add. Needed more salt, a little more celery salt, pepper and a touch more of garlic powder.
This would have been great with some crusty garlic bread and a salad, but I had also made a cake with homemade chocolate icing (I'll share that in another post) that takes about 2 hours to make so I was just not motivated to do anymore! :) It was just fine alone, with the cake for dessert. There was plenty left over for me to put some in the fridge for tomorrows lunch, and froze a large container for dinner another time.
Enjoy, and Happy Cooking!