So I Made Soup for Supper
Monday, December 31st, 2007If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Now to tell the truth, I am not a fan of soup. It’s not that I don’t like it at all, it’s that I rarely eat it. The problem is, when I make homemade soup, I’ll be darned if I don’t make entirely too much of it. So here it is, my bottom-of-the-barrel chicken & rice soup.
3 5oz Chicken Breasts
6-8 cups of water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley flakes
1 teaspoon ground cumin
1 teaspoon dill weed
3 splashes hot sauce
1 tablespoon beef (yes beef) bullion
1 cup of your favorite rice
desired amounts of your favorite frozen vegetables (or whatever is on hand)*Note: Spices may be altered to taste.
Directions:
1. In a large pot (I use my “dutch oven” style pot) combine water, seasonings, bullion and chicken breasts. Boil chicken breasts for approximately 1 hour or until done.2. Remove chicken breasts from broth, add rice and cook until rice is tender. Meanwhile, tear chicken into bite sized pieces.
3. When rice is tender, add chicken and frozen vegetables. Cook until vegetables are tender.
Serve with your favorite crackers or accompaniments.
It was pretty good, I used cauliflower and spinach, but you can use any veggies you want in it. Just thought I’d throw this out here for everyone.





