Have I told you that the teenage munchkin is “fasting”? Actually, maybe I’m not supposed to be talking about it but she didn’t tell me NOT to and she should know that nothing is sacred unless specifically stated! lol She’s fasting because she wants to show God that she’s open to sacrificing for him the way Jesus did for our sins (her words). She tells me that she wants to be open to receiving HIS wishes for her life. She does NOT get this from me. I’ve never really been a disciplined person and I’m ashamed that I’m the one who believes that God can’t see me sneak that cookie or piece of candy. Julia isn’t fasting for just a day. She’s been only eating non processed foods for 2 weeks now. Mostly she eats boiled eggs and raw vegetables and fruits. Every day, I try to cook her fish but she can have VERY little salt so everything tastes bland. I’m proud of her though because, for the most part, she’s not trying to argue about what kind of food she can have. Yesterday, she kind of pushed the ticket. She’d forgotten that she told me she couldn’t eat pasta because it was a starch. So NO starches, right? She thought I wouldn’t notice when she started frying potatoes and green peppers last night! lol Her reasoning? Potatoes are a vegetable grown from the ground and so were green peppers. What about the starch thing, Julia? Oh THIS starch is okay, I’m SURE of it. What about the fact that potatoes really don’t have nutritional value and you’re eating them in order to feel full? Oh that’s okay too. God will understand. Well OKAY then. I guess the rules change when you’re really hungry?
Today I’m making her some of Paula Deen’s chicken rice soup. There’s NOTHING in this soup that she CAN’T have and since it’s cold and snowy AND she’s working hard painting and cleaning, it just FEELS like a soup kind of day. Everything comes from God’s earth and the chicken is even healthy, right? This will be the only time in the past 2 weeks that she’s eaten chicken though. She tells me that this is like a 5 star meal for her! And then I reminded her about those fried potatoes last night. Was that like a 4 star meal? lol
By now you know that I get my recipes from SOMEWHERE. Lately it’s bee from the great Paula Deen. However, I rarely stick to a recipe. This one is revised by me but comes mostly from her. Everyone’s got their own way of doing chicken soup. Soup is just one of those foods that you can’t mess up PLUS it’s good for what ails you! If you feel bad physically or emotionally, I PROMISE you’ll feel better after a great big bowl of this!
Cure – All Chicken Rice Soup
1 whole chicken, cut up, rinsed and patted dry (mine was 5.5 lbs)
6 celery stalks, washed (use with the green leaves)
6 large carrots chopped into coins
2 lrg Vidalia onions (halved through the root end)
6 cloves garlic (minced)
2 tsp dried thyme
4 bay leaves
5 tsp salt
2 chicken bouillon cubes
2 tsp black pepper
2 tsp tarragon (dried)
2 cups long grain white rice
2/3 cups chopped fresh parsley
In a large stockpot, combine chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, tarragon and thyme. Bring to a boil over high heat. Reduce to a simmer and cook until the chicken is cooked through (around an hour).
Remove the chicken and carrots from stockpot and set aside. Strain the remaining liquid and discard the solids. Return the strained broth to the pot, stir in rice and bring to a gentle simmer, cook until the rice is tender about 15 to 20 minutes.
Meanwhile, once the chicken is cool enough to handle, pick meat off the bones, discarding skin and bones. Return the chicken and carrots to the pot. Simmer for another 5 minutes. Adjust seasoning and stir in parsley right before serving.
*The bones make the soup! You can always use boneless chicken breast. I do if that’s all I have on hand but if you want REALLY good soup, full of flavor, you’ll want to use chicken on the bone.
*This recipe is a double batch. It will serve 12-18 people generously. I always double recipes because I can freeze a batch for later. It saves time and money 🙂 Enjoy!