It's been wet and rainy here, again. I was not eager to leave the house much, and was happy to have all the ingredients on hand for a hearty chicken and rice soup. If my minestrone soup was to clean out the pantry this pretty much cleaned out the crisper drawer--a good thing since some of these veggies were a bit past their prime.
Chicken and rice is the gluten-free family's chicken noodle soup. Everything is right with the world when you have a steamy bowl of homecooked goodness.
--2 boxes of chicken broth
--1 cup of uncooked brown rice
--1 cup of water
--1 cup cooked, shredded chicken
--1 1/2-2 cups of vegetables (I used celery, carrots, brocolli, cauliflower, a red bell pepper, and green onion)
--1 t herbs de provence (sounds fancy)
--salt and pepper to taste after cooking
using a food processer, blender or hand chopper, chop up all the vegetables into whatever sized pieces your family likes.
I don't have a food processer, so I used the Vita Mix.
A container full of vegetables
turned into this
cook on low for as long as you can--the longer the better.
This makes a lot. I'm going to eat it for lunch each day this upcoming week, and I packaged a few tupperwares to give to family. The flavor was perfect---but I did add a bit of salt and pepper to the grown-up portions. The kids have eaten it for dinner the past two nights and probably will again tonight.