Another Recipe

I know I’m not exactly the gourmet cook whose recipes everyone is dying to have. However, I’m still a pretty new housewife, and if I can figure out how to muster a tasty recipe together, anyone should be able to follow it! I’m becoming increasingly excited at how many of my experiments are working out, especially because Steve has borderline high blood pressure so I’m trying to make more and more from scratch to cut out all the unnecessary sodium from canned and boxed things. So here’s another recipe:

Chicken and Rice Soup (for two)

You will need:

  • 1 boneless skinless chicken breast (more is optional)
  • 2/3 cup of brown rice, partially cooked
  • 1 Cup chopped celery
  • 1 Cup diced carrots
  • 1 Onion, diced
  • Salt, Pepper, Poultry Seasoning, and Herbs (Basil, Parsley, Oregano)

Throw the chicken breast in a pot and cover it with water, then add about another inch or two. Put it on the stove on high until it boils, then let it simmer on medium-low for 30-60 minutes. (Longer is better, but if you’re in a hurry, you can get everything cooking and it’ll still taste good.) Take out your chicken with some tongs and give it a quick chop, then throw it back in the pot. Add the rice, a dash of poultry seasoning, and your herbs. I added about a generous tablespoon of parsley, and about 3/4 as much basil and parsley. You can add your veggies now or wait about 15 minutes, then throw it all in, add some more water if you need it (and/or chicken broth and bouillon cubes if you don’t mind the sodium), and let it simmer until the wonderful smell forces you to grab a bowl!

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