Tuesday, February 2, 2010

Day 180: Chicken and Rice Soup

Yield: 2 servings
Time (Start to Finish): 25 min

4-5 cups chicken broth
2 tsp veggie bouillon
1 cup cooked brown rice
1 cup cooked chicken pieces
1 cup cooked frozen veggie and bean mix
handful chopped spinach
1/8 cup chopped cilantro
1 lemon, juiced
salt and pepper

yummy crusty bread

1. in a pot, add the chicken broth and veggie bouillon and mix
2. add the rice, chicken, veggies and cook until it is almost boiling
3. add the spinach, cilantro, lemon juice, salt and pepper and taste
4. add more spices to taste if you want more flavor, and add more chicken broth if you want it more soupy.
5. Serve hot with bread

Rating: 4 strawberries
Notes: Had I more time on this, I would have loved to bbq the chicken and maybe use fresh veggies, but this worked just fine! Fighting being sick, this is the perfect treat…mainly if accompanied with jammies and jeopardy. This soup takes no time to make, and is really flavorful, especially because I added the bouillon. I got it out of a jar, but it also comes is cube form, so read the directions before using so you don’t overpower the dish. Also, make sure the veggie pack you have doesn’t have bell peppers which I did NOT do and spent about 15 min trying to pick them out…what a waste of time! This soup is great though, and stores well. And you can buy cooked brown rice at trader joes or just cook it yourself.

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