Chicken Rice soup

Ingredients:

• Lots of chopped Celery and Carrots
• 2 Large Leeks
• 1 pint of sliced mushrooms
• A splash of white wine
• Leftover roasted chicken bits
• Chicken broth (I used Tristin's recipe found here)

Heat up you're soup pot with a few drizzles of Olive oil to medium high and throw in the celery, carrots, leeks and mushrooms. Cover and let cook, stirring occasionally for about 10 minutes. This allows the steam to soften the carrots and celery.

Add the White wine and let it cook uncovered for 5 more minutes.

Throw in the broth and chicken and cover the simmering soup for 30 more minutes stirring occasionally.

Meanwhile, cook 1 1/2 cups of dry rice in 2 1/2 cups of water. A rice cooker works perfectly for this. You want a sticky rice, not fluffy so cook accordingly. :0)

The soup should cook a total of 45 minutes. Believe it! Josh is terribly sick today, so this was made for him.

Scoop in the rice to the bowl,

then add the broth over the top.

A delicious way to feel better in no time!

maybe...

It is a very plain soup so feel free to add whatever spices or seasonings you'd like. Josh needed it to be very plain so that's why I made it the way I did.

Beans beans... dinner tonight

I really do not like beans but Joshua does, so it is for him that I make this soup. It's really easy but does take some time to prepare. It's best to soak the beans as soon as you wake up so that they'll be ready for cooking when you get home.

Here's what I do:

You will need

• 1 Package of Hurst 15 Bean Soup Cajun soup with flavor package.
• 2 pounds of ground sausage (I use spicy Italian and original JD)
• 2 Can Diced Tomato
• 2 Large Onion, Chopped
• 3 Cloves Chopped Garlic
• Juice from 1 Lemon

I follow the package directions, and you should too! It's very good, and I don't even like beans! :)