And we are off to Charleston for the weekend! Henry, we will miss you! While I am enjoying the first full week of fall weather here in Chicago, I’m excited for 70 something degrees in South Carolina, the opportunity to sleep in, and catch up with my hilarious family.
But before I could get too excited, I frantically ran around last night (as I always do) trying to make sure I pack what we need, and an alternative in case I change my mind, as well as all my proper meds and wedding guest apparel. Guaranteed I still forgot something crucial. It also didn’t help we were so sick all weekend and week, but alas, it all got done!
I knew I wasn’t going to have much time to cook either and we still had some fresh food that needed to be eaten, so I tossed together one of my favorite soup recipes, courtesy of my lovely mother (don’t worry, she said I could share it). This recipe is super easy to make and requires little involvement, just needs time (and thyme), making my night a whole lot easier!
- 32 oz chicken broth or bone broth
- 1 can of cream of chicken
- Wild rice – note: you can also use quinoa if you are strictly gluten free, I’m just used to the recipe with rice, and if I don’t have it very often, it doesn’t upset me.
- 3 handfuls of raw spinach
- 2-3 chicken breasts
- 2 tbsp of red pepper flakes (optional if you don’t like spicy)
- 1 tbsp of thyme
- Pepper to taste
- Before work, I put two chicken breasts in the crockpot with 3 cups of water and set it for 8 hours.
- When I got home from work, I took the chicken out, shredded it and set it aside. I rinsed the crockpot out, put the rice and 4 cups of chicken broth in the crockpot and set it to cook for 4 hours. Then Henry and I went to the dog park!
- Another hour or two later, I added the can of cream of chicken and mixed it in, along with the red pepper flakes.
- About 3 hours after I put the rice in, I added the rest of the broth, shredded chicken, and a few handfuls is fresh spinach torn up.