Chicken Soup with Rice … one of my favorite books!!
Go here to watch the Video.
It’s raining. It gets dark in early afternoon this time of year. Soup weather is here.
Chicken Soup With Rice
Cover three chicken leg (thigh and leg) parts with water. Boil, then simmer 1 hour. Let cool. Strain liquid through strainer into bowl, refrigerate overnight. Take meat off the bones, discard skin and bones. Chop and refrigerate cooked meat.
Chop carrots, zucchini and onion. Cover and refrigerate.
Step two (the next morning):
Plug in the crockpot. (Don’t ask me how I know this part) Add veggies and cover with stock. Heat for two hours.
2 C cooked rice
One package of spinach leaves- chopped.
2 tsp salt
1/2 tsp white pepper
1 tsp italian seasoning
1 stock cube (if desired)
Optional: thicken the broth slightly with 4 T “GF flour blend” mixed with a little broth, blend into soup in the crockpot.
Set crockpot to high, continue cooking until you are ready to eat. I like a good biscuit with this soup too. Go for it.