Easy Chicken and Wild Rice Soup to the Rescue!

Well. I guess I really do need bone broth after all!

So glad that I made a big batch of the broth on Monday because yesterday I came down with a nasty sinus infection that has knocked me out for the past few days.

Today I had the energy to make it downstairs and when I opened the refrigerator I saw those lovely jars of bone broth. And the extra chicken meat that I plucked from the bones before making the broth. Win.

Ahh…… chicken soup! Nature’s antibiotic. (Although I got a Z Pack as well!) I have also read that chicken soup is good for sinus infections. I just know that when I am sick, chicken soup sounds so good.

I am not a fan of canned soups. The Hubs loves them but I try to make him homemade soup whenever I can. I always have Kirkland Organic Chicken Stock from Costco on hand but I was super excited to have my own homemade broth to use.

I looked through the pantry and the fridge and threw these ingredients in the Bella Electric Pressure Cooker and voila – an easy, fast, yummy soup was ready for my lunch. Now, back upstairs for a little nappy poo. We have tickets to see Billy Joel on Saturday at Dodger Stadium and I need to get better!

So yummy and comforting!

Here is how I made it:

Easy Chicken and Wild Rice Soup

Serves about 6

Ingredients:

4 stocks celery – cut into chunks

3-4 carrots, peeled and cut into chunks

or

Baby carrots – as much as you want (I usually don’t have baby carrots on hand-these were left over from something and I needed to use them up)

3/4 cup uncooked wild rice

1-2 cups cooked chicken

2 quarts chicken broth

Throw it all in the electric pressure cooker and push the “soup” button. Release pressure after timer beeps.

Garnish with green onions or whatever your little heart desires. Easy!

Enjoy.

Cheesy Polenta Keeps on Giving!

So, the Cheesy Polenta that I made the other night to go with the Oven Baked Cranberry Maple Crusted Chicken was so good and I had leftovers. Yay!

The polenta was really soft and creamy when I served it for dinner. I knew that it wouldn’t reheat and have the same creamy texture so I smashed it into a loaf pan, covered it with plastic wrap, and stuck it in the fridge.

The next morning I had a beautiful loaf of polenta that was the perfect consistency to slice and fry up in a little butter with an egg on the side.

Not the lowest calorie breakfast but SO good!

Here is the recipe for the Cheesy Polenta. Enjoy!

Cheesy Polenta

Serves 4-6

1 clove  garlic, minced

1 T avocado oil (I like to use avocado oil for sautéing as it has a higher smoke point than olive oil)

1 cup polenta

1 cup milk (I suggest using whole fat milk or heavy cream or a mixture of both. Non fat milk will not result in a creamy mouth feel)

1-2 cups chicken stock

2/3 cup Parmesan cheese*

In medium saucepan  sauté  the garlic for one  minute. Add the milk and one cup of the chicken stock and bring to a boil.

Add the polenta and whisk until polenta is thick and bubbly. Continue whisking and adding stock as needed until polenta is soft and creamy.

Stir in the Parmesan cheese.

*You can substitute any cheese of your choice to suit whatever you are serving it with. This is a pretty versatile recipe!