Wednesday, November 13, 2013

Homemade Chicken & Rice Soup

I am absolutely in LOVE with Autumn!  The beautifully colored leaves on the ground, pumpkin pie, and the excuse to break out the knit hats, scarves, and ankle boots!  Unfortunately, along with Autumn, also comes cold and flu season - which my poor little munchkin has experienced this past weekend.  In an effort to help make her feel better, I whipped up my first ever batch of Chicken & Rice Soup!  I hope you and your family enjoy it as much as we did!  I can't wait to make this again!

Homemade Chicken & Rice Soup
Original Recipe / Serves 4

  • 1 boneless, skinless chicken breast half
  • 5 cloves garlic, minced
  • 1/4 cup diced red onion
  • 1 c frozen mixed vegetables
  • 3 c chicken broth
  • 1/2 c cooked brown rice (I used basmati)
  • 1 1/2 tsp McCormick's Perfect Pinch All Purpose Seasoning (or you can sub basil, oregano & parsley)
  • 1/4 tsp garlic powder
  • kosher salt & pepper, to taste
  • 1 TB grape seed oil, for frying
  1. Cut chicken breast into small chunks and season with salt and pepper.
  2. Heat grape seed oil in a medium-sized skillet and cook chicken until golden brown.
  3. Meanwhile, combine seasonings, brown rice, chicken broth, and frozen vegetables in a medium saucepan.
  4. Remove chicken from skillet and place in saucepan.
  5. In the same skillet, saute diced onion and minced garlic, until the onion becomes slightly translucent - being careful not to burn the garlic
  6. Add onion/garlic mixture to the saucepan and cook on medium heat until soup begins to boil.
  7. Reduce heat to low and simmer for about 10-15 minutes.
  8. Enjoy!

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