Yesterday, was a cool, dreary fall day...The perfect kind of day for soup. I got this recipe from a dietitian at work, so it must be healthy right? We'll just leave it at that.
I only made half of the original recipe, and we will be eating on it all week. Not that I'm complaining. It's really that yummy. But if you're feeding a large group or want lots of leftovers to freeze, just double it up to make the whole batch.
You need:
1 whole chicken
5 chicken bouillon cubes
1 cup carrots
1 cup celery
1 can rotel
1 small onion
2 cups minute rice
1 pound Velveeta
Start by boiling the chicken and the bouillon cubes for about 45 minutes or until done. Remove the chicken to let it cool a bit before deboning. Keep the broth.
To to the broth, add: carrots, celery, rotel, onion, and rice. Simmer for about 30 minutes.
While that simmers, debone your chicken and shred or chop it up. Just prior to serving add the chicken and Velveeta back to the mixture and continue to cook on low until all the cheese is melted.
It tastes even better the next day.
What are your favorite soup recipes for those cool fall days?
No comments:
Post a Comment