“I really can’t stay, baby it’s cold outside….”
It’s not Christmas or snowing, but the temperature here in Nashville has plummeted over the last few days. And that means that any of our Northern readers are really feeling the chill. This recipe is perfect for chilly fall days. It’s not a slow cooker recipe, but I’m sure it could be adapted….and it comes to me from my husband’s grandmother Patsy. It’s everything chicken and rice soup should be–tasty, warm, and filling. Hope y’all enjoy it as much as we do. Stay warm!
- 4 chicken breasts, cooked and chopped (I baked mine in a quick marinade of Texas Pete’s hot sauce and a dash of GF Worcestershire Sauce)
- a chopped onion
- a chopped rib of celery
- 2 cartons of chicken or vegetable broth (I use Pacific Brand)
- 1 carton cream of chicken soup (I use Pacific Brand)
- 1 cup uncooked rice
- thyme to taste
- sea salt to taste
- hot sauce to taste (I use Texas Pete’s and lots of it!)
- 1 cup shredded carrots
- Saute onions and celery in olive oil until tender.
- Add shredded chicken, chicken broth, cream of chicken soup, rice, thyme, sea salt, and hot sauce.
- Simmer for about 30 minutes.
- Add shredded carrots and simmer for another 15 minutes.
- If the soup seems too thick, you can add more broth or water during the last 15 minutes of cooking.
- Serve warm!