352 Day Nutritional Challenge: Recipe #24 - Chicken and Rice Soup

 

Nothing is more satisfying and warming than homemade soup on a chilly, rainy day. So, on my rainy day here in usually sunny California, I decided to make a long-time favorite, chicken and rice soup. 

I used to think making soup required cooking all day. I have no idea why I thought this way. Turns out broth soup only takes about 60 minutes. Also, soup reheats nicely so leftover taste pretty good.  

As is always the case with the Challenge, we never eat anything canned even though some canned soups taste pretty good. However, not a single canned anything doesn't come loaded with preservatives and additives, which makes it a big no-no. After I really delved into the detrimental effects of preservatives and other chemicals added to our foods, it seems that these unnatural additives are even worse on our bodies than I realized. Think about what preservatives are designed to do: preserve. Do you want what amounts to preserved food going through your digestive tract? I for one do not. 

So, here we go ... homemade, natural, fresh Chicken and Rice Soup!

INGREDIENTS

2 CHICKEN BREASTS, SLICED

4 CUPS CHICKEN BROTH

1 CUP BASMATI RICE

2 CUPS WATER

1 TBSP BUTTER

1 TSP SALT

1 CUP CARROTS

1 CUP MUSHROOMS

BLACK PEPPER

1. Pour 4 cups of chicken broth into a medium-sized pot. Turn to medium heat, add sliced chicken, and let boil for 15 minutes.

2. In separate medium-sized pot, pour 2 cups of water, butter, and salt, and 1 cup of rice. Allow to boil for 15 minutes or until the rice thickens. Once the rice is thick, turn off burner, and allow to stand for 5 minutes. 

3. Take carrots and add to chicken broth and chicken. Allow it to boil for another 5-8 minutes. Then add mushrooms and pour in rice. Add black pepper to taste (it gives it a nice kick). 

4. Let soup boil another 8-10 minutes -- and voile! Chicken and rice soup, a healthy pleasure.