Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 17, 2010

Shamrock Soup

Satisfying but light soup with brown rice, cabbage and chicken.

This recipe is made using one batch of the tomato soup recipe.  Click here for that recipe.

This is so easy to make you’ll wish you had found it sooner.  My children raved about the flavor and they never knew how many vegetables they were eating.  The tomato soup recipe can be made when it is convenient and frozen for future use.
Add the following to the tomato soup base:
*2 chicken breast halves browned in olive oil and cut into bite size pieces
*8 oz of mushrooms cut into small pieces.  (I brown the mushrooms by adding them to the chicken skillet a few minutes before they are finished cooking.)
*1/2 cup of brown rice - uncooked
*1/2 small head of cabbage
Cook for 20 minutes or until the cabbage is soft and the rice is cooked.  
This is great with cornbread.  Also, if you have 1 cup of rice already cooked you can add that when the cabbage is soft.  The same thing can be done with previously cooked chicken.  Just add it after everything else has cooked in order to warm the chicken thoroughly just before serving.
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