Dinner Last Night
It is finally winter in Middle Tennessee. MTSU (my job) was even closed today because of a severe winter storem. Therefore, dinner tonight is home made Chicken and Rice and Vegetable soup. No recipe for this; just whatever is in the house. Here is a step-by-step for this.
Step 1. I happened to have a whole chicken thawed in the fridge so I put it in a large pan, covered it with water, added salt, celery, and sliced onion. Then boil the chicken 40 minutes, or until done.
Step 2. Take the chicken out of the pot and put it on a plate in the fridge to cool. Strain the boiling liquid and return it to the pot. When the chicken is cool enough that you can handle it, pull all the meat off the bones and shred to large bite size. Toss out the bones and skin and put the chicken back in the reserved liquid.
Step 3. Add chicken broth if more liquid is needed.
Step 4. Add vegetables and bring the mixture to back up to a boil. I used sliced carrots, sliced celery, a bag of frozen mixed vegetables (corn, green beans, peas, and carrots). If you have leftover vegetables, throw them in. You can also use mushrooms.
Step 5. When the soup comes back to a boil, add 1/2 to 3/4 cup uncooked rice. Simmer the soup for 30 minutes to cook the rice then season to taste and serve.
I served the soup with gooey, warm grilled cheese sandwiches, which my family loves.
This is great reheated the next day for lunch, too!