Chicken and Rice Soup (Freezer Friendly)

One of the reasons I love cooking is that it is creative and flexible.  This recipe varies a little in taste each time I make it but it is consistently delicious. I will throw in any vegetable I feel like or need to use up.  Also the taste varies if I use some homemade stock in addition to bullion or all bullion or how much of each spice I use.  So don't worry... feel free to make any substitutions or halve the recipe on a night when you want a super quick dinner. I love to use cauliflower because it becomes a hidden vegetable that my husband and child can't detect, but provides extra fiber and vitamins.

Chicken and Rice Soup :Makes 2-3 Quarts- Freeze leftovers

Ingredients:
 3-5 Carrots
1 Head of Cauliflower
1 Medium to Large Onion
 Diced Garlic
1 Quart Homemade Stock
1-2 Quarts Water and Better than Bullion or Chicken Bullion
 Cooked Brown Rice (4-6 cups cooked)
1 or 2 cans cooked Chicken Breast
Seasonings (Listed Below)

I steam my brown rice in my rice cooker and then get my broth boiling and dice up my carrots, onions, garlic, and cauliflower (cauliflower is crumbly so i let it be diced small like rice).  I throw those into the broth and let them cook and soften.  I then put in my seasonings : I just eye ball it but I use: Rosemary, Thyme, Celery Seed, Marjoram, Pepper, Oregano, Parsley, and a dash of cloves. I let that meld together for 10-15 minutes and then dump in the whole can of chicken, liquid included, I stir it around and break up the chicken chunks into bite size pieces let it boil a few minutes longer, check my seasonings and when everything seems cooked about right I stir in my cooked brown rice very last, and check if it needs more salt or pepper.

Cafe Rio Rice

My Sister Natalie gave me this recipe awhile back and I'm not really sure where she got it...I wish I could give credit where it is due because this stuff is gooood!  

Cafe Rio Rice

3 cups water

4 tsp chicken bouillon

4 tsp garlic, minced

1/2 bunch of cilantro

1 can green chilies

3/4 tsp salt

1 Tbsp butter

1/2 onion

1 1/2 cups rice

Blend Cilantro, green chilies and onion together in food processor.  Bring water to a boil and add all ingredients.  Simmer covered for 30 minutes, stirring often (about every 5 minutes) to avoid clumps.  This tastes great with pulled pork.  Can also use 3 cups chicken broth instead of the bouillon and water.  If you don't have any green chilies, use some salsa verde.

THIS RECIPE DOES NOT WORK IN A RICE COOKER