Recipe: J's Favorite Soup

Confession: I was nervous to attempt making this soup for a second time. See, one snowy night about a month ago, I was cold. I needed something to warm me up, and didn't feel like going to the store. So, I decided to make a soup out of what we had in our kitchen. I am not the type to create my own recipes often, so when J wouldn’t stop gushing over this soup, I figured I had gotten pretty lucky. He kept asking for it again, but I was stalling because I forgot to write down the recipe! I was terrified that I wouldn’t be able to re-create the soup that he claimed was his "favorite soup ever". Talk about pressure. But, my friends, I am proud to report that it was a success {and I took notes this time!} This is my favorite kind of cooking in the winter. I almost hesitate to post the recipe since it seems like such a basic soup, but I hope you enjoy it as much as J does!

J's Favorite Soup

·       1 large onion, chopped

·       1 green bell pepper, chopped

·       2-3 carrots, chopped

·       2-3 stalks of celery, chopped

·       1 lb chicken breasts or thighs, cut into 1-inch cubes

·       10 oz mushrooms, sliced

·       1 cup brown rice (quick-cooking)

·       1 tsp dried oregano

·       ½ tsp dried thyme

·       2 bay leaves

·       6 cups turkey stock

Heat 1 Tbsp oil in a stockpot over medium heat. Add onions, bell peppers, carrots, and celery.  Season with S&P, and sautee for 5-7 minutes, until veggies soften.

Season chicken with S&P. Increase heat to medium-high, and add chicken. Sautee until brown, 3-5 minutes. Add mushrooms, brown rice, bay leaf, oregano, thyme, and additional S&P. 

Pour in stock, and bring to a simmer {be sure to keep the pot at a low simmer, not a boil, or chicken will get tough} Let simmer for 25-30 minutes. Voila!