As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Use leftover rice and purchase a rotisserie chicken to make this super easy yet heartwarming soup.
Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onions are softened.
Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
*Substitute cooked wild or brown rice.
Dietary Fiber: 1g
Thanks for sharing. I made some slight changes and it turned out really yum. Added some fresh white mushrooms and leek and substituted the butter with olive oil
Have made this a couple of times. Easy and good. Didn't have fresh carrots one time so I used canned sliced carrots. Added them at the same time as the chicken and rice went in since they just needed to be heated. Worked out well.
Great for dinner on a cold winter night!
We made it with corn because the store was out of celery. (Crazy right?) It was amazing and so easy to make!
I have made this several times and love it! I use brown rice and add about 2 1/2 cups of it. I have used both rotisserie chicken leftovers as well as oven baked chicken - both very good.
First time to make this.....pretty easy but all I had in veggies I had to cut and dice....so time consuming there...already had a chicken from night before....smells delicious :)
I made this soup and it was delicious. Super easy and fast. Used left over rotisserie chicken.Will make it again.
Super easy, very flavorful. Perfect for this busy mama!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3507
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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