Recreating her soup-de-perfection was my vision for tonight's dinner. In fact, I started thinking (and salivating) about it early this morning. Chicken, broth, celery, onions, carrots, noodles, a touch of corn starch with water, and a hint of Italian seasoning are the only ingredients necessary, which I always have on hand. When I started cooking though, of course I started re-imagining. What started as traditional chicken noodle soup ended up as this:
Not what you were expecting, I am sure. Chicken and rice stew with tomatoes, artichokes, carrots, celery, onions, sage, red pepper flakes, Italian seasoning, and some cracked pepper. Thankfully, it was equally as soul-satisfying as chicken noodle soup--hot, chunky and thick, perfectly seasoned, and the best medicine for a Monday night.
"Recipe" (a term used very loosely in this instance)
- a few cans of low sodium chicken broth (three I think)
- about 2 cups of cooked rice (ours was leftover from last night's salmon tagine awesomeness)
- 2/3 of a large onion diced (I would have used the whole onion, but we must have used it for some other creation recently)
- 3 celery stalks diced
- 4 or 5 good sized carrots diced (ours came from the Full Circle Farms box and varied from tiny to extra large)
- two chicken breasts cut into small pieces
- 2 cans diced tomatoes (because Alaskan tomatoes are absolutely disgusting, I always use diced tomatoes from a can with no salt added)
- 1 cup-ish of sliced marinated artichoke hearts (I used what was left in our jar from Costco)
- red pepper flakes to taste (I gave it a couple of good shakes)
- sage to taste (probably a tablespoon or two)
- Italian seasoning to taste (probably two tablespoons)
- Saute the onions, carrots, and celery until tender.
- Add the tomatoes, artichokes, and broth.
- In the meantime, poach, grill, or do whatever you want to do to cook the chicken and then dice it.
- Add the chicken and the rice.
- Season to taste.