I want a large portion of this blog to be about cooking - namely tasty, healthy meals: main courses, side dishes, desserts, etc.
Each Tuesday, I will be posting a recipe that we enjoy here at our house and hope that you will want to share it with your family, too! (As soon as I can figure out Mr. MckLinky, I will be using that for you to link back to your blogs with your favorite Fall dishes. But until I can wrap my brain around yet another new technological thingy, please feel free to post your recipes in the comment box!)
My first few Tuesday Tastiness recipes will be various meals that require a soup pot! What is Fall without a bowl of warm, comforting soup? Most of my soups involve chicken/rice, beef/barley, various vegetables, oftentimes beans, and rich, homemade bone broth full of minerals and nutrients essential to warding off seasonal colds and flu!
This week's soup recipe is ~
Chicken and Rice Soup
1/2 cooked chicken (deboned and cut into chunks or shredded)
Chicken broth to fill about half the pot before adding any other ingredients (use the broth from your cooked chicken or a combination of that broth with some rich bone broth)
2 cups cooked brown rice OR 1 cup dry brown rice (you can cook the dry rice in the soup if you don't have some already cooked in your freezer waiting to be used)
2 cups of your own frozen or canned tomatoes OR 1 14 1/2 oz. can petite-diced tomatoes
1 cup corn
1 can Rotel tomatoes (we use mild)
2 carrots, sliced
Salt and Pepper, to taste (approximately 1 T. salt)
Mrs. Dash, to taste
Water to fill pot to the top after all ingredients are added
Place all ingredients into a 7-quart stock pot and bring to a simmer. Simmer, partially covered, for an hour or so to blend flavors. The ingredient amounts are all approximates and can be added to or reduced based on your family's preferences!
This soup is very good with homemade bread or cornbread on the side.
