Easy Peasy Seasoned Rice

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Rice is a quick and easy side that goes well with almost every meal. I love it with grilled chicken and vegetables (as pictured above), tossed in hot soup or served with stir fries. The lovely thing about rice is that you can add in a plethora of spices and flavorings to amp up the flavor. For this recipe though, I like to keep it simple by substituting a good chicken stock (I like the Kitchen Basics® brand) for the water and sautéeing a little diced onion for flavor. I prefer chicken stock over chicken broth as it has a much deeper, richer flavor unlike broth which can be salty and watery. Add a little Kosher salt, ground black pepper and a handful of parsley to finish the rice off. Enjoy!

Ingredients

  • 1 1/2 cups Uncle Ben’s Original Long Grain Rice, uncooked
  • 3 tbs unsalted butter
  • 1 medium onion, finely diced
  • 3 1/3 cups chicken stock
  • Kosher salt and ground black pepper, to taste
  • small handful of fresh OR dried parsley

Instructions

In a large saucepan set over medium heat melt the butter. Add the onion and sauté until softened, about 6-7 minutes.

Add the rice and “toast” over the heat for 2-3 minutes. Pour in the chicken stock and add the Kosher salt and ground black pepper. Bring to a boil and then reduce the heat down to medium-low and cover. Simmer about 20 minutes or until most all of the liquid has been absorbed.

Remove the rice from the heat and add parsley. Adjust seasonings as needed and serve hot.

Mommy’s Chicken Soup

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There is nothing better when you’re feeling a little under the weather than a hot, steaming bowl of homemade chicken soup. It is so warm and comforting and for me, it always reminds me of being a kid. I grew up on my Mom’s chicken soup, it was a staple in our house in the wintertime and one of the meals I’d often request if I got to choose.

This is a very basic, simple recipe but it’s just perfect!I use to make this on the stovetop and let it simmer most of the day until the chicken was cooked through and falling from the bone. The problem is, cooking it this way binds you to the house for hours so instead, I starting making it in my Crock Pot. It comes out great every time and you’re free to go about your day and then come home to a nice, hot meal. I usually cook this on low for about 7 hours or until the chicken easily falls from the bone. If you get a late start and are pressed for time, you can also cook it on high for about 5 hours or again, until the chicken falls from the bone. You can even cook it with frozen chicken, you will just have to adjust the cooking time and let it go a touch longer.

This soup will keep for about 2-3 days in the fridge and it can also be frozen. If you freeze it, you may need to add a little more stock to the pot when you warm it back up. Also, do NOT add the pasta directly to the pot of soup. The pasta will absorb all of the broth and become mushy so I keep the pasta separate and add it it to the individual bowls as I am serving.

Ingredients

  • 1 box (32 oz) of good chicken stock (I like Kitchen Basics brand)
  • 2 cups of cold water
  • 2 large bone in split chicken breasts
  • 2 cups of petite baby carrots or about 2-3 carrots sliced
  • 3 ribs of celery, thinly sliced
  • 1 onion, thinly sliced
  • Kosher salt and ground black pepper, to taste
  • 1 tbs parsley
  • 1 package of wide egg noodles or orzo pasta

Instructions

Place the chicken in the bottom of the Crock Pot then add all of the veggies and seasonings. Pour in the chicken stock and water. Cover and cook on low for about 7 hours or until the chicken falls easily from the bone.Towards the end of the cooking, boil the pasta and set aside. You can a little olive oil to the pasta to prevent it from sticking and forming a clump.Remove the chicken from the Crock Pot and using two forks, pull the chicken from the bone. Discard all of the bones and skin and then return the chicken to the pot. Adjust seasonings as needed.Place a scoop of pasta into a soup bowl, cover with a hearty ladling of soup, and serve hot. Enjoy!