Chicken Rice Soup

There's nothing like a nice, hot bowl of soup on a cold, cold winter day. OK, so technically it isn't winter yet, but it sure feels like it. It has been below freezing on more than one occasion already this year, and there is a huge snowstorm pouring down on us as I type. I'm not super excited about that. I don't do well with cold weather. I sure love the way fresh fallen snow looks, but as soon as I have to continue my "regularly scheduled life" with it, I get a little cranky. So, I try to do little things to brighten my mood. Homemade soup is one of those things.

The beauty of this soup is that it is beyond easy to make, and it is versatile. You can make it with chicken, turkey, or really whatever bird you like; and you can use rice, couscous, wild rice, brown rice, or really any grain you like. And since you use cooked meat and cooked rice, it is a perfect recipe for leftovers. Yep, you got it, pull out all of those plastic containers from your fridge and see what you've got. You may have the makings for an amazing cup/bowl of soup.

Just follow this simple recipe.

What You Will Need:
Dutch Oven or Large Pot
Wooden Spoon

Ingredients:
2 Tablespoons Unsalted Butter
1 cup Carrots, chopped
1 cup Onions, chopped
2 Tablespoons Soy Flour
1 Tablespoon Potato Starch
1 Tablespoon Tapioca Starch/Flour
2 cartons (32 ounces each) Gluten Free Chicken Stock
3 cups Rice (grain), cooked
3 cups Chicken (poultry), shredded or chopped (I used the leftover half of a roasted chicken from Costco.)
1 teaspoon Ground Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Celery Salt
2 teaspoons Chopped Parsley
2 cups Milk (anything but fat free)

Directions:
In a dutch oven over medium-high heat, add butter and vegetables. "Sweat" vegetables until carrots are tender and onions are clear.

Add soy flour, potato starch and tapioca starch and stir until thick.

Slowly add chicken stock, stirring to incorporate flours. Cook until boiling, stirring constantly.

Reduce heat to low-medium, add rice, chicken and spices. Stir to incorporate. Let simmer for 10-15 minutes.

Slowly add milk and stir. Let simmer for an additional 5 minutes.

Serve it while it is hot. If you are a purist, leave it alone. If not, serve it with your favorite gluten free crackers or croutons.

MMmmm! So simple and so delicious. I hope this warms your belly and your heart on these bitter cold, snowy days!

"Love and cook with wild abandon"
Sounds like a plan to me.

~Sheryl

Taco Seasoning

This taco seasoning is so versatile. You can use it with beef, chicken or turkey; add beans or leave them out; and use it to make tacos, nachos, enchiladas, mexican pizza or whatever your heart desires. Of course, you want to make sure that whatever "shell" you use is gluten free. So, you will obviously need to stay away from flour tortillas, but the good news is there are lots of corn, and even veggie options out there. The chips pictured with my nachos are "Veggie Dippers". I bought them at Costco. They are really yummy, and a healthier alternative to corn.

Ingredients for Taco Seasoning:
This mix will season 1.5 pounds of meat
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder (if you don't like spicy, you can cut this in half)
1/2 teaspoon Crushed Red Pepper or Cayenne Pepper
2 teaspoons Cumin
1 teaspoon Corn Starch
1/2 teaspoon Sugar
1 teaspoon Salt
1 1/2 cups Water

Directions for Taco Seasoning:
Measure onion powder, garlic powder, chili powder, cayenne, cumin, corn starch, sugar and salt into a bowl.

Whisk together until mixed completely.

Store in an airtight container or use to season meat right away.

Directions for Seasoning Meat with Taco Seasoning:
Brown meat in a large skillet over medium-high heat. (If you are using chicken, saute chicken, then slice or shred.)

This meat is browned perfectly. You don't want
there to be any pink left. Make sure to break up
the meat as you cook it.

Drain excess oil from meat. (I use a slotted spoon to remove the meat from the pan, pour the oil into a contain that can stand the heat (ceramic coffee mug, glass jar, etc.), then return meat to the skillet.)

Using a slotted spoon to drain the meat and transfer
it to another container. 

Pouring the excess fat into a ceramic coffee mug.
I will put this in a plastic bag and
throw it in the trash when it has hardened.

Returning the meat to the skillet.

Add taco seasoning to meat.

Pour water into pan. Stir to mix well.

Add 1 can of beans (black, pinto, light or dark red kidney beans), drained. (I used black beans, because I love them and they are better for you.) This step is optional. If you don't like beans, leave them out. Stir well to incorporate.

Reduce heat and simmer for approximately 20 minutes or until liquid has been reduced.

This looks about right. You don't want the meat
to be dry with no liquid, and as time passes, the
liquid will continue to be absorbed or evaporate.

I have been on a simple, nacho kick lately, so I just added some cheese and served with chips.

But you can get really creative - you can add sour cream, salsa, refried beans, lettuce, olives, jalapenos; serve it in taco shells, make enchiladas, layer it in 7 layer dip, the options are endless. . . . 

Enjoy your mexican creations. I look forward to hearing about what you have made.

"The greatest gift you can give someone is your TIME; because when you give your time, you are giving a portion of your life you will never get back."

Sheryl