Main Dishes, Recipes, Soups & Salads

Cream of Chicken & Rice

2 cups water
1 tablespoon butter
1 tablespoon chicken base
1 cup rice
1 can cream of chicken soup
1 can water

Heat 2 cups water, butter, and chicken base to boiling. (If you don’t have chicken base you can use 1 cup chicken broth & 1 cup water or just 2 cups water.)
Once boiling, add in rice. Give it a stir. Place lid on pot. Reduce heat to low. Simmer for 20 minutes or until water is absorbed.
In a bowl, whisk together cream of chicken soup and 1 can water.
Once rice is done, pour in cream of chicken. Mix well. Cook over low heat an additional 10 minutes, stirring occasionally.
Then pour into bowls and enjoy.
Season with salt & pepper or your favorite seasonings.

Note: If using different types of rice just follow directions on the rice package. You can also use instant rice.

Recipes, Soups & Salads

Egg Drop Soup

This makes 2 – 1 cup servings

1 egg
2 cups chicken broth
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon toasted sesame oil
2 teaspoons green onions
1 tablespoon cornstarch + 2 tablespoons water

Bring chicken broth to boil.
Add in ginger, garlic powder, and salt – whisk together
Mix cornstarch with 2 tablespoons water and pour into broth
Mix until thickened. If you want soup thicker add more cornstarch mixed with water.
Bring to a rolling boil.
Whisk egg in measuring cup
Slowly pour egg into broth while stirring slowly in a circular motion.
Turn off heat and add in sesame oil and green onions.
You can add black pepper and additional salt if you like.
Serve immediately.