One morning last week I had to move four take-out containers full of left over grilled chicken to get to the milk and I thought, "What am I going to do with all of that?" Then I saw a pepper that I'd intended to slice up for the kids for snack a few days earlier and behind that I saw some carrots and celery and I thought, "I know exactly what I'm going to do with all of that!" It'd been a while since I'd made chicken stock but I had all the stuff and the time and it was a little chilly so why not? I wound up making Creamy Chicken and Rice Soup on the stove top and it was soooooo good. I used a recipe from allrecipes.com that I cannot for the life of me find right now but made several tweaks to it.
3 cups of chicken stock
3 cups of milk
1 tablespoon of butter
1 tablespoon of flour
2 cups of cooked rice
2 cups of cooked chicken, cut or torn into bite sized pieces
1 cup of frozen mixed vegetables, thawed
Old Bay seasoning
The original recipe called for a bunch of spices but I'd already spiced the stock with everything the soup recipe called for so I called that one done. In a large saucepan (I used a dutch oven) make a roux with the butter and flour over medium heat and then add the milk and chicken stock and stir it till it's smooth. Add the frozen vegetables and chicken, bring to a boil and then lower heat and simmer for 25 minutes. The orignal recipe called for onions but I knew our dog would wind up with some of this somehow and onions aren't good for dogs so they were out. In the last 5 minutes add the rice and adjust the seasoning. I added so much Old Bay seasoning that the surface of the soup was RED but it was just the kick it needed.
Anyway, when I was making the stock I posted on Facebook that my kitchen smelled amazing and a dear friend commented that homemade soup is her quintessential symbol of love. I get where she's coming from though for me it's baking. I might make cinnamon rolls tomorrow. If I do you'll hear about it. What food for you = LOVE? Comments are open...have a great weekend!