I decided in the honor of Mother’s Day, my mom’s birthday, and being quarantined that I would do something so would do for me. She would make me homemade chicken rice soup. It always made me feel better.
Quarantine got me pretty down and really emotional. I needed a pick me up. I wondered if a part of my mom would help me feel more relaxed and get through this hard time. It did help more than I anticipated.
I couldn’t go shopping myself since I was quarantined, so I ordered from Target. I could get the exact ingredients for the soup. I had to be creative and make up a new quarantine soup. The soup turned out better than I thought with the power sage and rosemary. I wasn’t sure if these changes would taste good, but it turned out yummy.
3 Chicken breast Strips
1 cup of rice (white or brown)
1 small onion
½ bag of baby carrots, chopped
3 celery stalks, chopped
3 tsp of salt
Dash of pepper for taste
1 tap rosemary
1 tsp sage
2 tbsp butter
6 cups of chicken broth
3 cups of water
- Place all ingredients into crockpot like the picture below.
- Stir, once you have all ingredients inside the crockpot.
- Cook for 4 hours on low.
- When the soup has been cooking for 2 hours, remove chicken and shred in into small chunks. Put chicken back in and let it cook for the remainder of the time.
- Stir before serving.
***If you don’t like soft rice add the rice after 2 hours before or after shredding the chicken.***