A delicious and creamy soup that is hearty and pure comfort food during the cold winter months.
Continue reading “Roasted Fennel and Potato Soup”
Having a toddler who goes to daycare means germs, constant runny noses and lots of cuddles. As a mom, I also have to think of foods that comfort her, taste good when she’s not feeling well and is something nutritious to help her get better soon. What better than chicken and rice soup that is quick to make when your 2 year old won’t let you go but packed with protein, vitamin C and fiber.
I used some short cuts that I’ll show you along the way. I hope you make some and enjoy a bowl of good comfort.
Boil chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.
Chop some onions and red bell pepper and set aside (did you know that 1 cup of red bell pepper has 3 times the Vit. C that 1 orange has!).
In a non-stick skillet, melt the butter (maybe not that healthy ….)
Add flour and mix well.
Mix the flour and butter well until it turns golden brown. You’ll be able to smell the golden deliciousness. It’s very important to let the flour cook through otherwise you’ll have a grainy flavor that no one really wants to eat.
Add some turmeric to this. Did you know turmeric is a great natural healer? Among other things, it’s an anti-inflammatory plant and strengthens the immune system. Pretty much what I need for my toddler when she’s not feeling well.
Add the onions and bell peppers and sauté for a few minutes on high heat.
Add the veggies to the stock pot and stir well. Add the chicken back to the stock pot also.
This is my secret! Ready made rice. Not only is it rice – it’s brown/red rice, with kale….. and chia seeds! This is my cheat. I save time by not making rice on the side but it’s healthy and readily available in most grocery stores. Add this pouch to the stockpot and stir well.
Add a small pinch of salt and pepper. I didn’t add too much seasoning as the chicken stock tends to have a lot of sodium already. Let the soup simmer for about 8-10 minutes so the flavors mix in well. Serve hot and enjoy!
6 cups chicken stock
1 whole chicken breast
2 Tbsp butter
2 Tbsp flour
1 tsp turmeric
1 red bell pepper, chopped
1 medium onion, chopped
1 pouch Seeds of Change Rice
salt & pepper to taste
Boil the chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.
In a non-stick skillet, melt the butter and flour to it. Stir constantly and mix well until the flour is cooked. Add turmeric to it and mix well to cook. Add the onions and bell peppers and sauté for 2-3 minutes. Add the onions and bell peppers to the stock pot and mix. Also add in the chicken and rice to the stockpot and simmer on medium heat for 8-10 minutes. Season with salt and pepper.
Serve hot and enjoy!