Monday, July 31, 2006

Chicken and Rice Soup with Beer Bread

Tonight I decided to go ahead and make the soup from last night's leftover chicken bones. Yesterday I made the stock and stuck it in the fridge, then today I browned a chicken breast, boiled some brown rice, and threw it all together with some cumin, coriander, and chili powder. On the side I made my Aunt Faye's recipe for Beer Bread and chopped broccoli from the freezer.

The verdict

The soup was a great way to stretch another meal out of some leftovers. If I do this again, I'll cook the chicken breast like I would for tacos to give it more kick. I had to add an awful lot of spice to make it interesting, and it was still only moderately so. The beer bread was excellent as usual, although I realized that this meal would also go great with homemade tortilla chips. This bread is what I make when I decide I want bread with my meal less than three hours before dinnertime, because it doesn't require any time to rise. I give this meal 3 and a half stars for taste and 3 stars for health.

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