Now I am not an official homemade soup making pro. That would be my hubby, the ex chef (now working corporate management), he is the master of making the yummiest soups and makes them look so easy. Those will be on the "must do" list for the Fall and yes, will be sharing. I am the "what do I have in the house", quick fix soup gal. Well I happen to have some leftover chicken breasts with bone in from the other night (see my post on facebook.com/fitnessmomwinecountry for kid's lunch), so I shredded all I could off of those and used some for lunch and placed the rest in a bowl.
I guess now is a good time to share the ingredients for the soup.
Yellow Onion 1
Yellow Squash 1
Brown Rice 1 cup
Pinto Beans 1 cup
Chicken Breast (shredded)
Low Sodium Chicken Broth (1 box)
Celery about 4 stalks (depending on what you like)
Fresh Spinach Leaves (depending on how much you want)
Sea Salt to taste OR not
Bring a pot of water and 1 box of Low Sodium chicken broth to a boil then add your chicken. This process takes about an hour or so depending on how much flavor you want and how much you want removed from the bone. Remember, I don't measure anything (those who follow along and know by now) so the ingredients are your call for your needs. Cut all the veggies and spinach and place in a steamer to steam, while cooking the brown rice. Most steamers have double use and you can do at one time. Watch the veggies so not too cook them too soft. Take them out and place in a bowl. Let the rice finish cooking. Rinse beans and set aside.
Once the stock has been boiled for about an hour. Strain through your colander and place back on the stove, then pull apart and go through the chicken remaining so to separate from all the carcass and bones. Add the shredded chicken and the veggies and beans to the stock and bring back to a boil. By this time your rice should be done. I made enough extra so I can have the brown rice for the week as I need. Spoon in the amount of rice you want into the stock blend all together.