Once a month, I attend a ladies group. I'm usually the youngest by a few years, but I really enjoy being around those gals. They have much wisdom and many recipes.
November's group was a 'Soup'er Luncheon. There were four different soups that we got to try. The ladies that made the soups shared their recipes with us. This was a favorite, so I thought I'd share.
Chicken-N-Rice Soup (Makes 10-12cups) *This makes at least 2 dinners and 2 lunches for Matt and I.*
1 store bought rotisserie chicken, de-boned & torn into large bite sized pieces
1 lg onion chopped *I chop half the onion very fine*
2-3 carrots, diced *I sub the store bought shredded carrots in the produce section. They are called 'Matchstick' style carrots. I use 3/4 of the bag.*
2-3 ribs of celery, diced *I use more*
Saute vegetables in 1 stick of butter (no sub) until tender
Add: 2 tsp each- dried thyme, poultry seasoning, 1tsp pepper, no salt *I only add pepper and I do add a dash of salt to the saute-ing veggies.*
Saute 2-3 minutes longer, then add the chicken pieces and stir 1-2 minutes.
Add 1 can cream of chicken soup and stir, then add 8 cups of chicken broth. *There is a 48oz thing of broth in the grocery store. I've added 10 cups so it would make more meals.*
Let simmer. Taste, if it needs salt, add chicken broth cubes. If it is too salty, add a little water. *Mine never needs anything.*
While soup is simmering, cook 1 (4-6 ounces) box of Uncle Ben's Long Grain Wild Rice according to package directions. Add to soup mixture and stir.
Let simmer about 10 minutes and serve. *Very yummy with Saltine Crackers*
I do not normally like carrots or celery, but this recipe is so yummy. The celery is tender and not crunchy and the flavor is slightly buttery. I make this when there are a few nights in a row that I can tell I am not going to be in the cooking mood.
Try it and let me know what you think!