I’m back, for real this time. OH, & Chicken and Rice Soup!

I’m back, for real this time. OH, & Chicken and Rice Soup!

I haven’t blogged in two months.


What have I been doing? I won’t lie to you. I have been drinking pinot noir, going out to dinner and enjoying Morristown. Not a bad excuse…. right?

For real this time, I am back. I have already tried two new recipes and plan on trying a third one tonight, maybe even a third and fourth tonight (a new donut recipe is in order)! Rebeka and I are having our best friend Hillary over for dinner tonight. I think I am going to go with a potato, chicken, hot sauce, CHEESE AND BACON casserole. I have been drooling over it on pinterest for the past two years. Tonight is the night.

So, it is March. I still have to finish 20 recipes, try 12 new things and be happy. I have tried one new thing. My former internship director, Kathleen (I talk about her all the time, you know she is my former internship director, I am going to stop saying that), and I tried snow shoeing!! It was so fun. We went to Pyramid Mountain in North Jersey. It was a great work out with great scenery. I will definitely do it again. Eleven new things to go. I have tried 2 new recipes (one below), 18 to go (maybe 16 after tonight). I am happy.

Rebeka was sick the other night so I was going to pick up some chicken noodle soup for her (and I). I decided it would be best to make my own. Never really know what is in the soup you pick up, so it’s best to make your own. Especially when someone is sick. You can increase the vegetables, decrease the sodium and make your house smell delicious.

Chicken and Rice Soup

2 Tbsp. unsalted butter

1.5 cups carrots, diced into 1/4 inch thick pieces

4 celery ribs, diced into 1/4 inch thick pieces

1/2 medium white onion, diced

1 (overflowing) cup of cooked chicken (I used rotisserie)

1 16 oz. can low sodium chicken broth

1 cup cooked brown rice

3 cups water

2 tsp. garlic powder

1 tsp. onion powder

salt and pepper to taste

  • Place a large pan on medium heat.
  • Place the butter in the pan and melt, try not to burn it.
  • Place the diced onions and celery in the pan and cook for 5-10 minutes, stirring frequently.
  • Add the carrots and cook another 5 minutes.
  • Add the chicken stock, water, garlic powder and onion powder. Bring to a boil then simmer for 20 minutes.
  • When the celery and carrots are cooked, add the rice and chicken and let simmer for 10 minutes.
  • Add salt and pepper to taste.
  • Serve with unsalted saltines.

P.S. remember this…. https://caitlinmarieoneill.com/2013/08/28/do-you-have-a-boyfriend-caitlin/ ? So listen, I have a boyfriend. I know, we are all surprised. I sent him the post (and yes, he is still dating me) and his response was, “I have learned a lot from this”. Smart man. He said he may not be able to eat the grilled grasshoppers (HA, he will).


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