Chicken, Bacon, and Rice Soup

Hello all! My best friend Lauren from thelittlethingswedo blog just gave birth to a beautiful little girl. Since as a new mom I'm sure the last thing she wants to do is cook, I cooked up a bunch of freezer ready meals that she can heat and enjoy. I made them a barbecue chicken cornbread casserole, some individual pot pies, and this soup. I grabbed the recipe off of Lauren's pinterest so I knew it was something she would enjoy. Believe it or not, this was my first time making a roux, and it seemed pretty lumpy to me, but once mixed in with the soup base, the lumps disappeared. Feel free to add more veggies, I know I will next time I make it. The recipe is highly customizable, you could sub in brown rice (that's what I did) or noodles or some other starch. The soup is so hearty and nourishing that all you really need to accompany it is a fresh green salad. Hope you enjoy, and if you get a chance, hop on over to Lauren's blog and congratulate her!

Chicken Bacon Rice Soup

Author: Pinch of Yum, from Cambridge Medical Center cookbook

3 (10 3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice (or brown), rinsed

1/2 cup finely chopped green onions - I only had scallions, they seem similar to me!

1/2 cup margarine or butter

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half and half

1 1/2 cup cubed or shredded cooked chicken or turkey

8 slices bacon, crisply cooked and crumbled

1 tablespoon chopped pimiento

In a large saucepan, combine chicken broth and water.

Add rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper.

Cook 1 minute, stirring constantly, until smooth and bubbly (mine never got all the way smooth, guess it takes practice). Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly.

Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, and pimiento).

Heat on low, stirring every once in a while, for at least a half an hour. I cooked mine about an hour and a half. Do not boil. The longer you cook it, the more it will thicken.

This soup is best served after gently heating for an extended period of time (even a few hours) or the next day.

Have a happy week!

Creamy Chicken Soup

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."

Norman Kolpas

What is it about good homemade food that is so comforting? When words fail, bringing someone something that you made and put thought into can mean more than anything you could ever say... My grandma recently got diagnosed with terminal cancer. Needless to say this has been a very trying time for my family, especially my dad (she is his mom). It has been an amazing blessing to us to see how many lovely caring friends and neighbors we have. People have been so generous, bringing by baked goods, fresh picked fruits, even full dinners for us. More than the food, it is the thought that goes behind the food that serves to restore and comfort in the midst of chaos. One of the most comforting foods for me is a warm soup with a good loaf of bread. Something about it just warms my soul! I found this recipe on food.com, it is wonderfully creamy and delicious! It would make a great dish to bring to someone you know that is having a tough time as it can be refrigerated or frozen or reheated. I hope you enjoy the recipe and have a beautiful day!

P.S. Sorry about the pictures, I kind of threw it together in a hurry and didn't take time to take lots of pics

Mama Leone's Chicken Soup

Adapted from food.com recipe

Ingredients

3 cups cooked white meat chicken (like from a rotisserie chicken or leftovers), diced

1 tbsp. vegetable oil

4 tsp butter

1 medium onion, diced

3 stalks celery

3 summer squash, diced

2 tblsp minced garlic

1/2 tsp dried tarragon

2 tsp sweet Hungarian paprika

1/4 cup chopped fresh basil

3-4 sprigs fresh oregano

1/2 cup all-purpose flour plus 2 tblsp

8 cups fat free chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 cup fat free or regular evaporated milk

2 cups sliced fresh spinach

Heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions, squash, and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, and paprika and 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and milk. Reduce heat and simmer for 20 minutes. Add the chicken and basil and simmer 10 minutes more. Just before serving, stir in the spinach.