I think one of the reasons I love the winter time is because I've always been safe and warm inside and never had to work out in the snow unless I wanted to. I was talking to one of the men that take care of the grounds of my apartment complex and he was complaining how cold it was and how much he hated the cold weather. He is from El Salvador and loves the heat...it is his element. I told him that I prefer the cold because I usually can stay warm.
And as I thought about the cold, I realized that I love soups because of how warm they make me feel. I want to share a soup recipe with you all today. It is one that I really like. I have a new soup recipe that I will be trying later in the week and if it turns out okay I'll share that one with you too.
Enjoy! And remember all recipes can be modified to fit your tastes and lifestyle. (I modify this one by using brown rice).
Greek Lemon Chicken Soup (a Pampered Chef recipe)
(Prep time: 20 minutes. Cook time: 17-22 minutes)
2 cups chopped cooked chicken (I boiled mine and cut it up)
2 medium carrots, coarsely chopped
½ cup chopped onions
1-2 lemons
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
1 can (10 ¾ ounces) 98% fat-free reduced sodium condensed cream of chicken soup
3 cans (14 ½ ounces) 100% fat-free chicken broth
¼ teaspoon ground black pepper
2/3 cup uncooked long-grain white rice
1. Chop chicken, carrots and onion. Zest one lemon. Juice ¼ cup lemon juice. Cut parsley.
2. Heat pan over heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion, and pressed garlic. Cook and stir for 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.
Yield: 8 servings (about 10 ½ cups)