A simple recipe for the tough days.
16 oz chicken broth
1/2 teaspoon xanthan gum
1 teaspoon minced garlic
1/4 teaspoon poultry seasoning
1/8 teaspoon sea salt
1/2 cup of whole milk or 1/4 cup or nonfat "half and half"
Combine the above ingredients in a pot and bring to a boil, then simmer for approximately half an hour with the lid on the pot. The xanthan gum will cause the liquids to thicken.
12.5 ounce can chicken canned in water
8.5 ounce packet Brown & Wild Uncle Ben's ready whole grain medley rice
Flake the chicken with a fork, until it's in small slivers. Add the chicken, it's broth, and the rice to the mixture. Allow to simmer for approximately 30 minutes, allowing the flavors to blend.
It's done, and it makes three large bowls of soup. You can add more rice or chicken, depending on your preferences. And if you'd like your soup to be creamier, you can add more milk or fat free "half and half." I garnished my bowl with a couple of leafs from a spring mix salad mixture.
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