Follow us on Social Media!

"THERE ARE ONLY TWO DAYS IN THE YEAR THAT NOTHING CAN BE DONE. ONE IS CALLED YESTERDAY AND THE OTHER IS CALLED TOMORROW, SO TODAY IS THE RIGHT DAY TO LOVE, BELIEVE, DO, AND MOSTLY LIVE." -- Dalai Lama

Featured Post

Have you hit a plateau?

I see people at work and restaurants eating salads, yogurt, fruit, and other healthy foods and notice they're still overweight. T...

Friday, December 13, 2013

Two rice chicken noodle soup


Today I made some chicken noodle soup. My fridge is pretty bare but I had the essentials. I didn't have any chicken thawed so this doesn't have any meat in it.

Ingredients:
  • 1/3 c. chopped onion
  • 1 garlic clove
  • 3 stalks celery
  • 1 carrot
  • chicken stock/bouillon
  • 3/4 c. cooked or partially cooked wild rice
  • 1/2 c. brown rice
  • noodles
  • sage, basil, rosemary, thyme, oregano, bay leaf

Chop the veggies. I chopped them fairly small so they would take less time to cook.


On medium heat put some oil in the pot and throw in the onions. Give them a few minutes before adding the carrots and garlic. I had put the brown rice in a mug with some water in the microwave for a few minutes to give it a jump start on cooking. I drained it and added into the pot to brown it a bit. I can't remember where I saw this but it was a great idea. Add the celery in along with the rice and let them soften for a few minutes.


Add 6 cups of water or chicken stock; I used my bouillon paste so I added 6 cups of water and 5 teaspoons of the bouillon. Turn the heat up and put the lid on the pot to bring it to a boil. Once boiling you can turn the heat down to keep it simmering. When the rice and veggies were almost done I threw in yolkess noodles that I had broken up because they are pretty long for soup and always slide off your spoon! Cook as directed on the noodle package - these ones needed 6 minutes. I realized I had some frozen peas and carrots in my freezer so I added a couple handfuls at the end. Enjoy!