It had been sparkling clean earlier this week, but this week has been so insanely busy, that I haven't had the time to upkeep the sparkle. ...and now, it is covered in little bits of dinners and breakfasts from throughout the week. *sighs* I'll be cleaning it tomorrow. Tonight, when I really looked at my stove, it was a frightening sight to behold, and I will not tolerate it anymore! Beware, oh stove top crumbs, your hours are numbered!
So...in case it wasn't obvious, I'm rather tired and my brain is rambling. So sorry!
Don't really know where to start for all this week, so I'll just keep it simple and sweet for tonight. In preparation for the winter and sick season, I wanted to get at least one really good chicken soup recipe down pat. (and also because my throat feels ever so slightly sore from the cooler weather, and hot soup just plain sounded good!) I've been looking through my new Pampered Chef cookbooks for recipes for dinner, and one caught my eye with the soup craving thing-Greek Lemon Chicken Soup. (page 35 of the "It's Good For You" cookbook) I altered it a bit, because we couldn't have/find some of the ingredients that are gluten/dairy friendly, and I added to it because I had stuff in the fridge that just sounded good. All in all, a yummy, filling dinner! I had some leftover, and I poured it into a ziploc bag and tossed it in the freezer. Now, in case of illness emergency, we have some soup we can pull out, stick in a pan on the stove and heat up! Woot!
I'm going to write the recipe in the rough estimations of what I did. I recommend getting the cookbook, as it's full of great recipes, and if you can have dairy and wheat and such things, then it'll be a great addition!
1 large chicken breast, chopped and cooked
1 chorizo pork sausage, cooked and chopped
2 medium carrots, peeled and chopped
1/2 cup-ish chopped onion
1 leek, chopped
1 celery, chopped
1 garlic clove
32 oz chicken broth
1/3 carton of creamy portobello mushroom soup (Imagine brand has no dairy!)
1/4 tsp black pepper
2/3 cup uncooked long-grain white rice
- Zest one lemon, and measure out roughly 1 tsp zest. Juice lemon. (you want about 1/4 cup juice)
- In the pot you're using for the soup, add carrots, onion and garlic and cook for about 2 minutes. Add chicken, sausage, and all other veggies and broths. Bring to a boil.
- Add rice, and reduce to a simmer, stirring occasionally. The rice should be tender in about 20ish minutes. Serve and enjoy!