Chicken Soup - A classic and traditional soup that most Americans have sitting in their pantry...but why not make your own Chicken Soup?

Canned soup is known for having a very high level of sodium per serving and making your own is much  healthier to consume as well as very easy to make.  Another benefit? The cost! If you compare the cost to create your own vs. canned it is easy to see big savings by making your own.

I don't usually measure my vegetables as I just chop and toss them in until it looks right. Making soup is a wonderful way to use up small amounts of fresh veggies that may otherwise go to waste.  I've averaged the amount used for the recipe below...since it's homemade there is no right or wrong. If you want more onion, then add it! Want less carrots? Cut back the amount!

That Girl Can Cook! Crock Pot Chicken Soup
Serves 4 to 6

Ingredient List:
1 large chicken breast, thawed & cut into pieces (about 6 oz.)
2 cloves minced garlic
1 large carrot, chopped into pieces
1 large stalk celery, chopped into pieces
1/2 cup purple onions, chopped
1 bay leaf
3 chicken bouillon cubes
4 cups of hot water
2 Tablespoons Extra Virgin Olive Oil
Several dashes of Mrs. Dash, original
Sea Salt
Ground Pepper
Cooked Pasta (I used about 1 cup dry)

  1. Throw chopped chicken, garlic, carrots, celery and onion into crock pot;
  2. Dissolve 3 bouillon cubes into the 4 cups of hot water - once dissolved add to crock pot;
  3. Stir olive oil into soup mixture;
  4. Add seasonings to taste.
  5. Cover and cook soup  in crock pot on low for 6 to 8 hours (or High for 4 to 5 hours.)
Remove bay leaf and then add your favorite hot cooked pasta to crock pot - Stir & serve.

Best Spanish Rice Recipe EVER!

After a long day there is nothing better than sitting in comfy dining chairs around the dining table to visit with loved ones. A bit of Autumn ambiance and candlelight make any meal special and Spanish Rice is the perfect side dish for adding to this scene.  Its Autumnal orange hues and comfort food status make it phenomenal for adding to your  menu. 

Mg Photography© ~ Autumnal Table Setting makes any meal special.

Spanish Rice is delicious, easy for beginners to cook, fairly inexpensive to prepare and accompanies chicken, pork or Mexican foods perfectly.  It stores easily in the refrigerator for several days as long as it is kept in a tightly covered container or Ziploc© bag.  Add a tiny bit of water when re-heating the rice in the microwave and it will re-fluff nicely. Why not wrap some leftover rice in a tortilla shell with some shredded cheese and salsa for lunch or a snack?  Another great snack is to heat up the Spanish Rice and and serve with tortilla chips, sour cream and salsa.

Spanish Rice is perfect for Autumn Meals

Save money by simply dissolving 2 chicken bouillon cubes in 2 cups of hot water instead of paying for a can of chicken bouillon. We had white "jasmine" rice in the pantry so that's what we used, however brown rice might be very nice too...just make sure to cook a little longer.

1 Tbsp Extra Virgin Olive Oil
1/3 cup chopped purple onion
1 1/2 cups uncooked white rice
2 cups chicken broth or chicken bouillon
1 cup thick n chunky mild salsa

  • Over medium heat; heat oil in a large skillet. Cook onion until tender (about 5 minutes); add uncooked rice to skillet, stirring often. Once rice begins to brown add chicken broth and salsa. 
  • Reduce heat, cover and simmer (stir once in a while) for 20 minutes or until the liquid has been absorbed.
  •  Serve with shredded cheese, a dollop of salsa and/or sour cream on the top ~ enjoy! 

 Grate your own cheese and store in Ziploc© Bags to save lots of money!