Where has the month of February gone? Seriously!?! I feel Like Rip Van Winkle, I fell asleep at the end of January and woke up and it was practicly March, and I have no recollection of were the month went. But wait if I were Rip Van Winkle and I did sleep for an entire month shouldn’t I feel extremely well rested and not a walking Zombie. But wait if I were a walking Zombie then how could I be Rip Van Winkle? Anyways enough of my delirious rambling! I apologize for all of that non-sense!
And I also apologize for being MIA for the past month. Even though I have blogged some; it has not nearly been as much as normal. I am also SO far behind on my blog reading as well.
It truly has been one insanely busy month. And to top it off I have been in the kitchen a lot more lately, cooking for baby showers, birthday get togethers, and just trying new recipes, that I have so many yummy things to share with you.
Since it is the end of the month I have one more cook book of the month recipe for ya. This soup was delish. I am seriously thinking that Emeril is one of my new favorite chefs because pretty much 98% of every recipe that I have made of his has been absolutely scrumptious and something that I would totally make again.
This soup was so easy. With basic ingredients that are pretty much pantry staples this soup is easy to whip up at the last minute in a flash. Of course it makes a ton, which is perfect for company, sharing with neighbors, or using the leftovers for lunch.
This soup was savory and full of flavor. Eric loved it because it had rice (he loves rice more than pasta, or even bread)! You must make this soup and you must stay tuned because this delicious, savory soup went perfectly with a sweet little sandwich.
Notes: This recipe was in the 40 minute section of the Emeril 20-40-60: Fresh Food Fast cookbook however even including the prep time it only took me about 30 minutes from start to finish.
Chicken and Rice Soup
makes approximately 8 to 10 servings
2 large chicken breasts, cut into 3/4 inch dice
1 tablespoon plus one teaspoon Creole Seasoning
2 tablespoons canola oil
1 small onion, cut into a dice
4 large carrots, peeled and cut into a large dice
4 celery ribs, cut into a large dice
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper
10 cups chicken broth or stock
1 cup long grain white rice
Place 1 tablespoon oil in saute pan add chicken and 1 tablespoon creole seasoning. Toss to coat chicken. Cook chicken until cook through about 5 minutes.
In a large soup pot add reaming oil and all vegetables except garlic. Cook, stirring occasionally, until onions begin to caramelize and vegetables begin to soften, about 5 minutes.
Add the garlic, basil, salt, crushed red pepper, and reaming creole seasoning to the soup pot. Cook for 1 minute. Add cooked chicken, rice, and broth. Bring to a boil. Stir, cover pot, and reduce heat. Let simmer for 12 minutes or until rice is tender.
recipe adapted from Emeril 20-40-60: Fresh Food Fast
This soup was perfect a few days ago when central Texas received a rare and beautiful snow storm. We didn’t get much snow but evey little snow flake was perect!
Mo Jo, my pup, especially enjoyed the rare winter wonderland.