I love that the ingredients list is so simple:
Really. Rice, veggies, spices (SALT-FREE, did you see that on the front?) and a bay leaf. A real, big whole bay leaf. I was impressed.
The only things I had to do in order to get this on its way was to put chicken breast in the crock, add some fresh chopped mushrooms (I used an 8oz package of button mushrooms, quartered), sprinkle the seasoning over all that, and add some broth and water. Brilliant.
This simmered away all afternoon, from about 2pm until we got home from running group to eat around 7:30.
After tasting the soup, I did add some sea salt based on my personal preference. I enjoyed mine with a few saltine crackers and some awesome dried apple slices from my mom. And then I had some Christmas cookies. :D I claim that *earned* those, after running the fastest 5 miles of my life--at an overall pace of 7:49/mile. For real, right?! It wasn't easy, but I'm thrilled that I could do it. The girl I ran with said she "had a goal for us." I was too scared to ask what it was.
This is some of my Garmin data:
|Avg Speed:||7.7 mph|
|Avg Moving Speed:||7.7 mph|
|Max Speed:||9.8 mph|
|Avg Pace:||07:49 min/mi|
|Avg Moving Pace:||07:47 min/mi|
|Best Pace:||06:05 min/mi|
ANYway, The H ate two large bowls of this soup, saying it wasn't as heavy as it looks. We had enough left over to make three large-lunch portions, one of which I think I'll try freezing. It's always good to know which recipes will last longer than a few days. Of course I could have made a GF chicken-and-rice soup without a boxed starter; people do it all the time. But it's nice to have an alternative when doing it all yourself just isn't feasible.