Ok, this might be the start of the holiday season, but the cold and flu season is upon us. As a human, I am not immune either. Other than wiping down all surfaces with disinfectant, keeping one’s hands germ free, and staying away from sick people, the cold weather can be a culprit for sickness. My system fought it before Thanksgiving. The only thing caught by me was a sore throat, the sniffles, sneezing and a night time stuffy head. It surprised me that the post nasal drain down the back of my throat didn’t get into my lungs, causing a cough.
The old saying said to feed a cold, right? Well, below is my Homemade Chicken Soup with Rice.
Ingredients:
1 cup rice, cooked according to package directions
1 chicken haunch (leg and thigh combo) or large chicken breast any poultry was fine, thawed, skinned, boiled and deboned, if needed.
Three fresh carrots cut
½ can of stringed beans, drained
1 quarter cut onion, sliced
1 palm-sized amount of salt, pepper, poultry seasoning, and garlic salt for flavor
Directions:
Cook the rice according to package directions, set aside.
Boil the skinned thawed chicken haunch in a medium-sized pot for 20-25 minutes. Boiled chicken smells good and should not have any pink showing or raw juices running after being cooked.
Remove the chicken from the pot and run under cold water to cool. Burt fingers didn’t feel too good.
With the water saved from boiling, add the salt, pepper, poultry seasoning and garlic salt, stirring after each have been added.
Add the cut chicken back to the pot with the vegetables and rice, stirring after each one is added.
Simmer about 10-15 minutes over low heat until one can smell it cooking.
Serve hot with a dinner roll and enjoy!
Serves about 6
© December 4, 2016
Kim's Kitchen 