It’s that time of year again – time for colds, coughs, sinus infections, flus, and stomach bugs that could strike at any moment. Sick days can often make us lose our appetite and make us sensitive to the foods we eat. This soup recipe is my variation of chicken noodle soup. It’s made with chicken, rice, and a mixture of low-residue vegetables, all of which nourish the body and are easy to digest. This recipe is a quick one to whip up - in just 15 minutes, you’ve got a flavorful, soothing, and comforting bowl of brothy chicken soup. Ingredients: 2 cups chicken broth 1 chicken breast, cooked and shredded ½ cup white or brown ready rice (I used Uncle Ben’s brown ready rice) ¼ cup diced baby bella mushrooms ¼ cup diced carrots ¼ cup frozen cut green beans ¼ cup frozen peas Pinch of dried oregano Black pepper, to taste Directions: 1. In a pot, bring the chicken broth, mushrooms, and carrots to a boil; then decrease the heat and simmer on medium-low with the lid on for 10 minutes. 2. Add the cooked chicken, rice, green beans, peas, a pinch of oregano, and a few pinches of black pepper to the pot. Continue to simmer for another 5 minutes, and serve.
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