Family Foodies

I really find soup to be some what sort of a comfort food. This winter I plan on trying different soup recipes to make. I love a good warm bowl of soup on these cold days.

I was wondering if at all chicken soup had any benefits. I did come across one interesting fact that I didn’t know. The collogin protiens in the chickens feet and legs could actually fight against high blood pressure. I thought that was quite interesting. Something to keep in mind.

I made a Chunky Chicken Rice Soup tonight. I didn’t have the minute rice so I thought I would put 1 1/2 cups of Jasmine rice in it. Well the jasmine rice sort of soaked up all my chicken broth so I added some water. Which I should make a mental note next use the minute rice! So as my son said “It looks more like slop!” I recommend having one extra can of broth just in case as I am not sure how this will turn out with the minute rice.

Chunky Chicken Rice Soup

Ingredients:

• 2 cans (14 – 1/2 ounces each) chicken borth
• 1 cup water
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 package (6 ounces) grilled chicken strips, cut into 1/2 inch cubes
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 2 cups uncooked instant rice
• 1 tablespoon minced fresh parsley

Directions:

1. In a large saucepan, combine the first six ingredients; bring to a boil over medium heat.
2. Reduce heat; cover and simmer for 5 minutes.
3. Stir in rice and parsley.
4. Remove from heat; cover and let stand 5 minutes.

Actually now after rereading the recipe I can see why they used instant rice. It’s ready in 5 minutes and wouldn’t have soaked up so much broth.