Chicken Rice Soup

I’m excited to share the recipe for chicken rice soup that my mom made for the family regularly.  It’s only seven ingredients but it’s very tasty and I’m sure you’ll enjoy it, too!

Chicken Rice Soup

 

Ingredients and directions for the rice

  • 1 cup uncooked white, long grain rice
  • Dash of olive oil (1-2 teaspoons)
  • 2 cups of water

Stir rice, olive oil, and water in medium size pot.  Bring to a boil then reduce heat and cover.  Simmer on low heat for 18-20 minutes or until the water has been absorbed.  Set aside.

Ingredients and directions for chicken and broth

  • 1 to 1.5 pounds of chicken.  You can really used whatever kind you want.  I used to use chicken wings but I now just use boneless, skinless chicken breast because it’s less work.
  • 5-8 chicken bouillon cubes (I use 6)
  • 1 teaspoon oregano
  • 1 tablespoon of olive oil
  • Lemon juice (1 squirt from bottled juice or juice that’s squeezed from 1/2 of a lemon)
  • 2 quarts (8 cups) of water
  • salt to taste

Add chicken and 2 quarts of water to a large pot.  Add bouillon cubes – how much is a personal preference.  I’ve seen recipes that only use 2 but I’ve also seen recipes that use up to 10.  Bring to a boil then reduce heat to medium and cook until chicken is done, about 15 minutes (if you’re using full chicken breast, complete with skin and bone, you might cook it for 20 minutes).  Remove chicken from pot, allow it to cool, and then shred it with two forks or cut it in to cubes.

Add chicken, 1 tablespoon of olive oil, oregano, lemon juice, and rice back to broth and simmer for a few minutes.  Add salt to taste.  Remove from heat and serve with warm muffins or crusty bread.  Enjoy!

 

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Christmas Delights

I hope the holidays are going well for you so far.  For Christmas, I made a few items I thought I’d share with you.

The first is pillow cheesecake that was inspired by this one from Tartelette. img_2898-copyInstead of their chocolate shortbread crust, I made a traditional crust (2 cups of graham cracker crumbs, 5 tablespoons of butter, 3 tablespoons of sugar, mix and press to the bottom of a 10 inch spring form and bake for 8-10 minute at 350F).  I also did not use the caramel sauce.  I have used it previously, but I just didn’t want to mess with it this time.  I followed the directions for the cheesecake batter as written on the Tartelette blog except I think I cooked it an hour and a half at 350F instead of 325F.  I added chocolate and raspberries on top of a few slices, but the cheesecake is amazing served plain as well.  In fact, I think that’s how I prefer it.  If you like cheesecake, I recommend giving this recipe a try.

img_2837_copyThe next thing I made are these ranch oyster crackers which are a holiday tradition.  They’re super easy to make and most people to enjoy them.  I used this recipe posted on All Recipes website.  I did not use the lemon pepper or garlic powder which are optional ingredients. I put the crackers in a large mason jar and  I added a Christmas tag and twine to make it look more festive.

img_2842-copyNext, I made two loaves of zucchini bread following this recipe I posted on my blog last year.  After they cooled, I wrapped each loaf in plastic wrap and tied twine and a Christmas tag around them.

My mom made peanut butter cookies for my family’s Christmas but she had to make a second batch because she and my dad ate the original before everyone came over.  My mother-in-law made some really amazing spinach dip that had bacon in it.

Which holiday recipe does your family enjoy the most?