Friday, October 25, 2013

Fall Flavor; hearty chicken & rice with vegetables soup

Happy Friday! Don't forget the giveaway ends tonight at midnight so be sure to go HERE for your chance to win!  & best of luck!

I like to cook whole chickens, it lasts the family for days & there are so many varieties to how you can make them that I never seem to run out of new flavor opportunities! I've noticed the last few times I made one for dinner though, that there was so much chicken left over. I am a waste not, want not kind of person so I knew I needed a trick up my sleeve for the rest of this chicken! Now that it's cool (Yes, finally today I really needed to wear my sweater in Florida) I thought to myself , SOUP! It was an exciting thought because I knew the family would be happy & you would be excited by how simple & delicious this is to make!

 This chicken soup is a classic example of comfort food & on a cold fall night there is nothing better! I used something new for this recipe & am thrilled with them! Rather than using bullion cubes or chicken broth I bought something called better than bullion. It is awesome! I love the flavor & one tiny jar has 38 servings! I am experimenting with making my own chicken broth, so this is a great solution for right now.
All you need is 30 minutes for this recipe, this is an essential recipe box addition & one you can make with your children, who doesn't love a cute little helper in the kitchen?

  chicken & rice with vegetables soup

3 cups chicken 
1 1/2 cup rice (uncooked)
1 cup baby carrots
1 can peas
2 cups green beans
2 1/2 quarts water
6 teaspoons better than bullion
fresh basil
fresh oregano
salt & pepper to taste

Start by removing 3 cups of chicken from the bone of a fully cooked whole chicken.

 Wash all vegetables, even if they say they have been, in warm water. Snap green beans in half. Cut baby carrots.

 Open & strain can of peas.

Pour 2 1/2 quarts of water into a stockpot. Add 6 teaspoons of better than bullion, & stir to dissolve.

 Add all the ingredients to your pot;  fully cooked chicken, uncooked rice, veggies & spices.

Bring to a boil & then cook between medium & low for 1/2 hour.Your carrots will be tender & the chicken moist!


It's just another everyday, holiday with jillie

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