Hi everyone! Today’s post is the fourth in my latest series called “Reader Recipes.” In Reader Recipes, I am highlighting one F&F reader a month so they can share their fave recipes with all of you. This month’s recipe comes from my high school and college friend, Shannon. Thank you, Shannon, for sharing your reader recipe!
December Reader Recipe of the Month
Hello, I am Shannon and I blog at Dresses and Desserts on all things sewing and baking. I absolutely adore the holiday season and am thrilled to be doing this month’s Reader Recipe for Athena. My recipe is for chicken soup (You can substitute the chicken with leftover turkey as well). It is very easy to make and delicious.
Shannon’s Chicken Soup
Ingredients
- Chicken (I used about 1 ½ cups left over from a roasted chicken)
- 1 cup of brown rice
- ½ white onion
- 1 cup of carrots
- 10 cups of water
- 5 cubes of chicken bullion
Directions
1. In a large stock pot, boil water and add chicken bullion.
2. Cut chicken into small pieces and place in pot.
3. Cut up onion and carrots into bit size pieces and stir into pot.
4. Add rice and turn stove to low.
5. Let soup simmer for about one hour, stirring occasionally. (You may need to add a bit more water).
I ate this soup for a few nights, but the great thing about it is that you can freeze it. I found Gladware especially designed for the freezer, with snowflakes on them. I put individual servings in each one and placed in the freezer for the future.
I hope that you enjoy the soup as much as I did. The beauty of it is that it is impossible to screw up and you can add more or less of the ingredients depending on your tastes or even incorporate your own.
If anyone is interested in being featured on Reader Recipes, please email me at akaralekas@gmail.com. I’m open to any recipes (healthy or not), you just need to be willing to write up a little post about it and photograph your food. Would love to feature you, and you do not need to be a blogger to participate!