Tag Archives: recipes

Chicken and Rice Soup

Dinner, lunch, Soup, Uncategorized March 17, 2024 Leave a comment

My daughters love this super simple chicken soup. They were picky eaters when they were toddlers and they didn’t like “little specks” in their soup. This is a recipe from my mom, and I simply omitted the onions and celery. My mom would make her own chicken stock, and you can too. I like to roast a whole chicken and have a nice chicken dinner with some of our favorite sides dishes; I start the soup on the stove while the chicken roasts. We enjoy a beautiful chicken dinner, then I pick the rest of the chicken and have enough for leftover chicken for a meal and 3-4 cups of chicken for the soup. This soup is so simple, yet it a tasty favorite with the kids and adults. My niece requested “Aunty Beth-ah’s” soup; here it is J!

Ingredients 

  • 8 cups of chicken stock (I use Kitchen Basics chicken stock because it is batch tested for the top allergens)
  • 4 cups water
  • 3-4 carrots
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon of salt
  • 1 cup of rice
  • 3-4 cups of chopped cooked chicken

Directions

  1. Add first 7 ingredients to a large stock pot. Cook until carrots are tender.
  2. Bring to a boil, add rice once boiling, turn it down to a simmer, cover and cook for 20 minutes.
  3. Once the rice is cooked add your chicken.
  4. Enjoy a bowl of Aunty Beth-ah’s chicken soup!

I feed a family of 5, and this recipe gives us a few days of soup. If you’re cooking for less people, it’s simple to cut the recipe in half. Also, if you like those “little specks,” feel free to dice up an onion and a couple of celery sticks and add them in with the carrots.

That’s my plate of view, enjoy!

Beth

Cranberry and White Chocolate Chip Oatmeal Cookies – Wheat Free, Egg Free, Dairy Free, Tree Nut Free, Peanut free, Soy Free

Baked, Dessert, Snack, Uncategorized February 1, 2024 Comments: 2

Cranberry and White Chocolate Chip Oatmeal Cookies – Wheat Free, Egg Free, Dairy Free, Tree Nut Free, Soy Free

Enjoy this fun take on a classic oatmeal cookie.

Ingredients 

  • 1 cup of dairy free shortening (I used Earth Balance soy free buttery spread)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons of water
  • 1 tablespoon of flax meal
  • 3 tablespoons of applesauce
  • 1 teaspoon of vanilla
  • 2 3/4 cups all purpose gluten free flour (I used King Arthur gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of salt
  • ¼ teaspoon xantham gum
  • 3 cups of old fashioned oats
  • 1 cup of fresh cranberries quartered (I tried this with craisins and this works if you don’t have fresh cranberries on hand)
  • 1 cup of white chocolate chips (I used Enjoy Life brand)

Directions

  1. Combine water and flax meal in a small bowl and mixed together. Then allow the mixture to sit for a few minutes until it thickens like an egg white.
  2. Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
  3. Add the flax meal and water mixture, apple sauce and vanilla to your mixture and mix until creamy.
  4. Hand stir the flour, baking soda, cinnamon, salt and xantham gum in a medium mixing bowl.
  5. Add that flour mixture into the creamed mixture and blend.
  6. Stir in oats, cranberries and white chocolate chips.
  7. put about 1 tablespoon of dough onto an ungreased cookie sheet for each cookie leaving at least 2 inches of space between each.
  8. Bake in an oven preheated to 350°F for 8 minutes, be careful not to overcook. Let stand on a cookie sheet for a few minutes before removing.

That’s my plate of view, enjoy!