Hello chilly weather! Hello jeans and sweatshirts! But being that I live in Indiana means that in a few days we could be wearing shorts and tank tops. Although I hope the cooler weather stays. I enjoy fall: leaves changing colors, football season, chili/soup, pumpkins and of course Pumpkin Spice Latte from Starbucks!
The past few days have left me longing for some delicious soup. Monday was a crisp and refreshing change from the hot days before hand. Tuesday was a nice, but between a brisk recess duty and a very windy band rehearsal, I was chilled most of the day. And today was the icing on the cake: cold and rainy...and spending time outside. Between a sprinkle during recess duty and being out in the rain during rehearsal I was ready for warm soup when I got home. So I went through my cookbooks and found a recipe in one of them that I used as a guideline and got cooking. The soup turned out delicious! It made the kitchen smell wonderful. I can't wait to have some tomorrow for lunch!
Ingredients
2 (14.5 oz) cans chicken broth
1 cube chicken bouillon
8-10 carrot sticks, chopped
3 celery stalks, chopped
1/2 c. onion, chopped
2/3 c. brown rice
1 c. chopped cooked chicken
Directions
1. In a medium saucepan, bring chicken broth to a boil. Add the bouillon cube, carrots, celery, onion and rice; return to a boil, then reduce heat and simmer (uncovered) for 10 minutes, or until veggies are soft.
2. Add the chicken and simmer for a couple more minutes.
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