This was another soup recipe that I found on Rachael Ray. It’s a basic chicken soup with celery, onion, and carrots, but I also through in lentils and potatoes to make it even more filling.
I basically cooked the chicken most of the way, set it aside. Then I sautéed the onion, carrots, potatoes, and celery for probably 15-20 minutes, then threw in around 6 cups of chicken brother and let it all simmer for another 20. For the last three minutes, I threw the chicken in.
Super easy and it made enough for like probably 6 meals. Yum.
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:
6 tablespoons vegetable oil
3 eggs, beaten
2 cups diced roast chicken (preferably dark meat)
2 scallions, thinly sliced, white and green parts separated
1 ¼ounces fresh ginger, peeled and cut into matchsticks
4 cups cold cooked long-grain rice
½cup thawed frozen peas
2 tablespoons soy sauce, plus more for serving
4 teaspoons white vinegar
½teaspoon toasted sesame oil
Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.