Monday, January 2, 2012
3 stalks of celery
2 pounds poultry (we used a combination of leftover Thanksgiving turkey and the meat off chicken thighs)
8 cups chicken broth (use the reduced sodium for a healthier trade!)
2 tablespoons garlic
1 tablespoon salt
1 teaspoon pepper
1 cup long grain rice
Directions: Chop carrots, celery, and onion into desired size. Place in soup pot. Next add the rest of the ingredients and simmer with lid for about 35 minutes.
*We didn't have chicken broth, or chicken bouillon cubes to make it. So we put everything in the soup pot with one chicken bouillon and the season/spices that had been on the chicken flavored the water well. If you used a Rotisserie Chicken from Wal-mart or Harps I bet the seasonings would also flavor the water well, if you were to use that in place of broth!
Sometimes the best meals and memories aren't tediuous and drawn out. They're simple and satisfying. :)