Somebody save me!
HE has a COLD! Men having colds is one of the mysteries of life. Why is it that men completely fall apart over a little cold?
He coughs until the rafters shake and blows his nose to the point where the dogs are howling.
Why-oh-why is it like this?
We are in Day Three and I’m climbing the walls. I have the sniffles too but no body around here even notices!
Whining never got me anywhere so it’s time to bring out the big guns….chicken soup! Traditionally I make a pot of chicken soup with the whole fryer in the pot topped off by egg noodles. My gluten free daughter is arriving in town tonight – I went the chicken and rice route.
This soup is so easy to make, inspired by a recipe from Two Peas and their Pod blog.
Start by turning on the oven to roast your chicken parts. I use two bone-in breasts and 1 leg/thigh quarter for my soup. I like white meat over dark but you can use what ever suits your fancy. Make sure you roast them with the bones in though – more flavor. Season the chicken pieces with olive oil, salt and pepper. Leave the skins on for moistness – you’ll be removing them anyways. Roasting the chicken parts vs. poaching them in water adds depth of flavor, plus it’s so easy to do!
While the chicken is roasting, I saute some onions, celery and carrots with fresh thyme and a bay leaf. Once tender, I add two quarts of chicken broth and season with salt and pepper. Remove chicken from oven after about 30 minutes and shred meat with a fork.
Add shredded chicken and 1 cup of rice to the soup and simmer until soft. Right before serving, squeeze the juice of 1 lemon into the soup.
Serve up and enjoy! See how easy that is? If only sick husbands were that easy!
chicken recipes, chicken rice soup, chicken soup, comfort foo, gluten free, gluten free soup, rice, soup, white rice Chicken, Gluten Free, In the Pot, Soups on!
Pingback: Chicken Rice Soup