Two-thirds of our household is sick. 😦 So, yesterday, I decided to just make chicken rice soup instead of something from our menu plan. I knew it’d be much tastier and comforting than pork chops.
I did not, however, plan ahead to make it. I pulled out from frozen split chicken breasts and boiled them for about 2 hours. I shredded the meat from one of the breasts and threw it in a pot with some of my homemade frozen chicken broth, leftover cooked rice I had in the fridge, cooked carrots from the previous night’s dinner (just chopped them into smaller pieces), 1/2 cup of frozen chopped onion, frozen corn off the cob from this summer, salt and pepper. After the chicken boiled, it only took about 20 minutes to combine the shredded meat with the rest of the ingredients to make a yummy, soul-warming soup. With it, I made homemade bread sticks.
It was so tasty. 🙂 And just what we all needed to make us feel a little less nasty with our snotty noses and watery eyes.
Here’s a better written version of this “recipe”:
2 cups of cooked and shredded chicken
Chicken broth, enough to cover all the other items
2 1/2 cups cooked rice (or whatever you have leftover)
About 1 cup chopped carrots, cooked
1/2 cup chopped onion
1 cup frozen corn
salt and pepper
Combine all ingredients in pot. Heat over medium heat until warmed through. (If using uncooked carrots, boil them in broth with onion til slightly tender. Then add remaining ingredients and heat til corn is warmed.)