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...
A big thank you to Tina Radcliffe for her post today! Here's Tina...
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!
We have a snowy, blowy day going on today. Combine that with a looming deadline, and this soup sounds perfect!
ReplyDeleteThanks, Tina and Missy!
It's been almost 80 degrees here and will be through this week! I can't imagine snow. Stay warm, Jan!
DeleteI’ve never thought to put the whole chicken in. DUH! I always cook it, cut it up and then simmer.
ReplyDeleteThanks, Tina and Missy
Yeah, Mary Cate, that's a great idea, isn't it!
DeleteSorry, guys, this week has been CHAOS!!!! Great little recipe!
ReplyDeleteOh, my that Tina Russo link isn't me. So ignore. www.tinaradcliffe.com
ReplyDeleteOops! I didn't check to update the bio. :) I just took that part out.
Delete