It's also quite a nice calendar for the year, isn't it? The year of Chicken Soup, that is.
Just how do you make Chicken Soup with Rice?
Follow these directions, as I've just made a pot today!
Two skinless chicken breasts (or any couple of chicken parts)
Half a large onion, chopped
3 medium carrots, washed and sliced
A generous sprinkle of crushed red pepper
A generous sprinkle of dried minced garlic
Several bay leaves
NOTE: I've used no salt, as the skinless chicken breasts I buy have quite enough. If you're using chicken parts (backs, etc.) you might want to add a teaspoon or two of Sea Salt.
(I like to use my serrated slicer for the carrots--it's easier on my arthritic hands and makes a prettier presentation!).
Add filtered water to cover
Bring to a boil, then cover...
..and simmer for about 2 hours...
...stirring occasionally.
Add a half cup (or so) of rice.
(I've used Arborio here, but you can use long grain white, or even brown rice--which will require a bit longer to cook).
Let this simmer for at least another 20 minutes, or until the rice is cooked.
Now--how difficult was that, huh?
And soooo much better (and cheaper) for you than 'Campbell's'!
