Cooking Thursday - Hearty Chicken Soup6:23 AM
Oh boy, what a day I had yesterday.
After being out all day long running errands, and having mine and the kid's dentist appointments, I came home, had lunch and was in the middle of menu planning when Miss Lola had another seizure.
It is terrifying to see, and I wish the children hadn't witnessed it because it really upset Nicholas.
It was a very quick one and she snapped out of it right away, remember the first one she had was the beginning of January? Right, well here we are 4 months later. So she has an appointment at the vet this afternoon and I just hope he can figure out what is going on.
Anyway, sorry about missing Cooking Thursday last week as I was embroiled in Jasmine's Birthday cake.
Here's the recipe I'm sharing today, simple, filling and yummy.
Hearty Chicken Soup
Chicken (it really depends if you want a lot of chicken or just a bit, for this one I shredded two of the thighs)
1 small onion
1 bay leaf
1 chicken bouillon cube
1 garlic clove, sliced thinly
salt and pepper to taste
2 slices of bacon
Chourico, sliced (optional, I usually add it if I have it on hand)
rice or pasta
I start by filling my pot about halfway with water, then I add in the chicken pieces, onion, bay leaf, chicken bouillon cube, garlic, salt and pepper and the bacon.
Simmer for about 30 minutes or until the chicken is cooked through. Remove the chicken from the pot and set aside.
Dump in rice or pasta. My kids couldn't decide which they preferred today so I added in both. Depending on the amount of broth you have, adjust the amount of rice or pasta accordingly. I had a full pot of broth so I added in half a cup of rice and about a cup of macaroni noodles.
Add in slices of chourico, if using.
Cook until the rice and pasta are done. Remove the bacon with a slotted spoon, chop it into small pieces and add it back to the pot. At this point you can remove the whole onion, or you can also go ahead and cut into smaller chunks and pop it back in.
Add shredded chicken, check the seasonings, drizzle with a little bit of olive oil, add in some chopped parsley and serve.