Chicken and Rice Soup – Quick and Easy

After I got back to Huntsville, there was little in my fridge/freezer/pantry to cook but I was hungry and didn’t feel like any more fast food. I had had Schlotzsky’s for lunch on the road and although I enjoyed it, that was enough fast food for me for a while. I found some boneless, skinless chicken thighs, soup veggies and chicken broth so I decided to make soup. I didn’t realize the soup veggies had potato chunks in it so I also decided to make a little rice to make it all a bit more hearty.

I heated the broth to a slow boil, added one piece of chicken, which I had cut into 1 inch pieces and after that was fairly well cooked, added 1/2 the bag of frozen soup veggies. I made the rice in a separate pot according to the instructions on the bag. A little cayenne for zip and tada! It ended up feeding me for three meals.

If you need a quick meal (or three), give this a try. With the exception of the amount of salt it contains between the frozen veggies and broth, it’s fairly healthy, too.
Love you, mean it!

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