Can we talk about something? It’s February AKA the time of year where most people quit their diets and forgo their new years exercise resolutions. So of course I have thus decided to now begin mine with this homemade chicken and rice soup. I just unpacked my box of skinny clothes and after the painful realization that I would not be going out in public wearing them, I am so ready for this!
I have recently come to the realization that I have an obnoxious tendency to try to buck the editorial calendar trends. I know, I know…..in the first week of January I should post green smoothies and not my grandma’s cinnamon rolls. I know that I should have posted some kind of cheesy drippy Superbowl fare last week. I know. But sometimes? When I read through my feed reader from all the popular blogs I follow I feel this rebellious streak rise up in me and I just. can’t. do. it.
So 6 weeks late, after eating for 3 days straight at Food Blog South and then spending a full week of preparing to move and traveling cross country I’m finally ready. We have had a super busy first week back home in Oregon and it was my turn to cook dinner today. My turn? It feels so weird (and totally awesome) to realize that I don’t have to cook dinner every night anymore. We are staying with Kevin’s extremely gracious parents while we get our feet under us here again which means I only cook dinner a few nights a week. Yes.
I personally love commune living. It just makes logical sense to me to spread the workload of a household over multiple families or multiple generations. This homemade chicken and rice soup was just the ticket for today. It has been snowing all day and I wanted something warm and comforting without having to run to the store.
Shhh…don’t tell anyone I made soup out of a bunch of leftovers. But if you haven’t mastered this skill you definitely should because almost any leftovers can be made into awesome soup. And when you are trying to decide if you really can stomach the same leftovers for the 4th time, all the sudden soup starts sounding awesome.
This particular soup is light and flavorful, but still warm and oh so satisfying. A finely diced baked potato breaks down super quickly and provides the thickening but if you are fresh out of those you can add in some instant mashed potato flakes to help thicken the broth.
Adding in fresh vegetables to your soup base definitely livens up the leftovers, we had some beautiful multi-colored sweet peppers that added a lovely pop of flavor and color to really make this soup come together.
The fresh cilantro worked fabulously with all the flavors and the only thing we were left longing for was a few quarters of lime to squeeze over it. It paired beautifully with a fruity IPA, but a Corona with lime, or a nice light sparkly white wine would also work lovely.
- 6½ cups chicken stock
- 1 cup shredded chicken
- 2 cups brown rice
- 1 medium baked potato, small dice
- 4-6 medium sweet peppers, diced
- cilantro, minced
- lime wedges
- crusty bread or muffins
- Combine all ingredients and allow to simmer 30 min to up to 1 hour (fine after 30 minutes but will thicken up more the longer you cook).
- Dried potato flakes can be used to thicken faster if desired.
- Serve hot with cilantro, lime and bread.