Friday, November 3, 2017

Tina Radcliffe's Life is Chaos Chicken Soup (Revisited)


Missy, here. I've had a crazy busy week, so, with Tina's permission, I wanted to re-share a guest post she did for a wonderful soup. Perfect for this cool weather!

A big thank you to Tina Radcliffe for her post today! Here's Tina...

Tina Radcliffe’s Life is Chaos- Chicken Soup


I’ve got a few balls juggling right now. Evidence my desk today. (I’m not proud of myself!!)



So I’m going to cut a few corners to make a meal that’s fast and will last through tomorrow.



One package of carrots peeled and sliced the way you like them.

One whole package celery, sliced and diced, and with the leaves on.

One or two onions chopped into big chunks

One or two garlic cloves smashed and chopped.

Feel free to toss in any refrigerator leftovers. We had some chopped green chiles left over from taco night and I tossed them in.

Knorr Chicken Stock (has no MSG) use all four packages

Grab a soup pot and fill it three quarters full with water.

Let this simmer on medium about two hours until the carrots are starting to soften.

Then add the chicken. YES! A rotisserie chicken. Any flavor but lemon.  Just toss that bird in.



In about an hour or until the meat is starting to fall off the bone, you can take the bird out and debone. Put the meat back in the soup. Salt and pepper the soup to taste at any time you take a break from writing or reading.



Add rice. Uncle Ben AMAZING Instant Rice Pouches.

Let it simmer on low for about an hour, or longer if you aren’t eating right away. I don’t put the lid on it at any time during the process.

Ready to eat with a nice loaf of bread (I’d eat the whole loaf for sure) or if dieting like me, sea salt breadsticks which are low cal.



Enjoy!




7 comments:

  1. We have a snowy, blowy day going on today. Combine that with a looming deadline, and this soup sounds perfect!

    Thanks, Tina and Missy!

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    1. It's been almost 80 degrees here and will be through this week! I can't imagine snow. Stay warm, Jan!

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  2. I’ve never thought to put the whole chicken in. DUH! I always cook it, cut it up and then simmer.
    Thanks, Tina and Missy

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    1. Yeah, Mary Cate, that's a great idea, isn't it!

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  3. Sorry, guys, this week has been CHAOS!!!! Great little recipe!

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  4. Oh, my that Tina Russo link isn't me. So ignore. www.tinaradcliffe.com

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    1. Oops! I didn't check to update the bio. :) I just took that part out.

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