Hello! Hope you had a great Tuesday. Mine included some great family time and some delicious food. Nothing wrong with that, right? I’ve got a lot to share with you guys tonight so let’s get right to it.
Today’s workout was pretty unconventional. It started off with my normal morning run with Jack and although it wasn’t rainy today, it was still pretty cold. I can’t wait for this cold front to move out so I can get back to warm weather. I’ve had enough cold already thankyouverymuch. Anyway, our run was pretty normal and uneventful.
However, today’s evening exercise was definitely different. Fabio and I headed over to my dad’s house this afternoon to pick up my car after the tow truck incident that forced us to leave it there for a while. My dad recently had some shoulder surgery (nothing serious) and as such hasn’t been able to cut the grass. He asked if Fabio would mind driving the tractor around in the back yard and Fabio, being the little kid that he sometimes is, happily agreed.
My dad leant him some cool Bose headphones so he could really get into it.
My sister was calling him Farmer Fabio. Ha! Speaking of my sister, she was a big part of my workout today. There was a LOT of this:
Some of this:
And a full out game of tag in the backyard. So, while I missed my normal workout, considering the fact that I didn’t have a whole lot of alternatives I think I got some pretty good exercise in. Playing with an almost-seven-year old for about 2 hours is hard. I literally was exhausted.
Aren’t they gorgeous? Ok. I’ve subjected you to enough of my personal life. Time for the recipe!
Fabio and I were feeling a bit under the weather today so I thought some chicken soup would help perk us up. I didn’t have any great recipes that I could think of so I turned to my AllRecipes app on my iPhone. This one is courtesy of Marge Wagner and luckily I was able to find it online as well so I could give Marge credit. It was such an easy and hearty recipe I definitely recommend it!
This recipe uses 1 cup of cooked chicken so if you have some leftover chicken this would be a great way to use it up. We didn’t have any laying around so I quickly cooked up 2 boneless, skinless chicken breasts on the George Foreman.
While the chicken cooked, I started on the brown rice for the soup. I used 2/3 cup rice and 1 1/3 cups of water and brought it to a boil. When the water was boiling I covered the pan and brought the heat down to a simmer. I let this cook for about 25 minutes.
(Please excuse the wet stovetop, the lid to my pan does not have a ventilation hole so it was going a little crazy and splashing water around before it stopped boiling. I should probably get a new lid…)
While the rice cooked, I added some chopped onions, carrots, and celery to a large pot. I sautéed them in melted butter until they were tender.
The celery that I used had been frozen (I experimented with freezing my celery last time when I had too much) and I was pretty skeptical about how it would turn out. It was watery and a weird texture, but once I squeezed out some of the liquid and cooked it with the rest of the soup it turned out fine. I’m thinking that for recipes like soup frozen celery will work fine, but I wouldn’t recommend it for much else. Like I said, the texture was not very appealing .
Anyway, once the veggies were pretty tender I added in the flour. I stirred it up until everything was combined and then added in the chicken broth. I always make sure to use low sodium broth and get fat free if they have it. Store-bought chicken broths can be loaded in sodium so making your own is not a bad idea. It’s on my to-do list for sure!
The flour really helped to thicken up the broth. At this point I added in the chicken (which I chopped into bite-size pieces), salt, pepper, and rice.
Then I brought the soup to a boil. Once it was boiling, I reduced the heat to a simmer and covered the pot for about 10 minutes until the veggies were really tender. Once they were ready, I added in some fat free milk, lemon juice, and white wine. I stirred everything together, let the soup cook for a few more seconds until everything was hot, and ladled it out! It was so good and was the perfect thing for making us feel better.
We ate ours with saltine crackers and some chopped green onions on top. I do love saltine crackers and soup!! Yumm.
I guess we liked it huh?
Creamy Chicken and Rice Soup (makes 3 large bowls)
- 1/2 cup chopped carrots
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 tbsp. butter (I used a little less than this and used Brummel & Brown)
- 1/4 cup flour
- 2 (14.5 ounce) cans reduced sodium chicken broth
- 2 cups cooked brown rice
- 1 cup chopped cooked chicken
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup skim milk
- 2 tbsp. lemon juice
- 1 tbsp. white wine
- In a large saucepan, sauté the carrots, onion and celery in butter until almost tender.
- Stir in flour until blended. Gradually stir in broth.
- Add the rice, chicken, salt, and pepper; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- Reduce heat to low. Stir in the milk, lemon juice and wine. Cook and stir for a minute more or until heated through.
How do you like to fell better when you’re sick? Do you have a favorite remedy? When I was little my grandma used to have me eat an apple with a spoon when my tummy hurt. I wonder where that came from??