So I’m modifying my resolution, guys. Two new recipes a week while I’m five weeks away from giving birth is not feasible. Who knew? I’m an idiot. 

Last week I made this soup when it was crappy out, which was great, and then had it as leftovers for two days when it was 70° out, which was also great, but very warm. 

Chicken & Rice Soup 

Adapted from Make It Fast, Cook It Slow by Stephanie O’Dea

• 2C blended vegetables (I used broccoli, carrots, and cauliflower–just whizz them up in your food processor with a little water until they’re a purée)
• 4 chicken thighs (mine were frozen)
• 8C chicken broth
• 1C water
• 1C raw brown rice 
• 1t herbs of your choice (I used oregano and an Italian blend)
• Half a package of frozen spinach 
• Salt and pepper 

Dump everything in the crockpot. Cover and cook on low for 8-10 hours. This is surprisingly good and, like most soup, is better the next day.