Soup is one of my favorite things about chilly weather. I love eating it but I also love to make it... there's something about stirring a big pot of soup that feels relaxing.
However, sometimes one's schedule does not allow time for simmering a big pot of soup. Or, if you're like us, between work and school schedules you are left to make dinner for one from time to time. These two issues inspired this very simple soup. I hope you'll carve out 20 minutes or so to make yourself a cup for a hearty lunch or a comforting dinner when you only need to cook for one. Since you're just cooking for yourself, tailor it to your tastes; leave out the celery if you hate it, add pasta if you prefer it to rice, throw in some parsley for freshness... the possibilities are endless.
Chicken Soup for One
Note: I used leftover brown rice, but you could also use leftover pasta or throw in a handful of orzo once the vegetables are tender and cook according to the package directions.
1 14.5 oz can of low-sodium chicken broth
1 carrot, diced small
1 small stalk of celery, diced small
1/2 cup cooked rice (or pasta, see above)
1/2 cup cooked chicken (leftover from roast chicken, from a rotisserie chicken, whatever you have)
1. Put the chicken broth in a small saucepan over medium heat and bring to a simmer. Add the carrot and celery and cook until just tender, about 10 minutes.
2. Add the rice and the chicken to the broth mixture and cook until heated through. Season with salt and pepper and serve.