I don’t know about you, but when the temperature dips below 65 degrees, I start thinking about warm comfort food. And one of my favorite comfort foods are soup and chili.
Oh man, I am thinking about how yummy it smells to have soup plupping on the stove, and how cozy my tummy feels when I’ve finished a cup or bowl. Mmmm!
Since Cortney and I love a good bowl of warm deliciousness, I decided to try to make a new soup/chili once a week this fall. And guess what, I’m going to share them with you!
The first soup–and the one that made me want to eat soup weekly–is my mom’s homemade chicken and rice soup.
It’s a soup-er easy recipe (see what I did there?), and very soul-warming. I made it because I was craving my childhood. I wanted the warm safety of my parents’ house and specifically the predictability of a warm, home-cooked meal on the table every night.
Just the smell of this soup calms down all the hurt in my heart and hushed the buzzing in my head.
I hope it works this magic for you too.
Chicken & Rice Soup
- chicken broth (you can use a couple of the boxes from the store, or I use what I get from cooking a whole chicken in the crock pot)
- chicken (I shred and chop about a quarter of a cooked chicken. You could also use a mixture of dark & white canned chicken meat)
- 4 stalks of celery (chopped up, leaves and all)
- 1 white onion (chopped)
- 2-3 chicken bullion cubes
- 1/2 cup rice (do NOT use minute rice for this (and I use a bit under a half cup))
|put it all together in a big pot on the stove and bring it to a low boil. Reduce heat and let it "plup" for about an hour.|
|serve with crackers or bread or whatever you love with soup! Enjoy!|
Want more recipes that I’ve posted before?