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.