Cold{ish} Weather, Warm Heart, Hot Soup

Our October has been extremely mild here in Colorado, compared to what we’re used to. Yesterday was in the mid 80’s, and typically by this time of year, we’ve been through a few snowstorms. No such luck, this time.

As I walk through the stores and see all of the Halloween and even Christmas decor, I long for a little sign that the season is approaching, but seldom does that happen. At least we have our beautiful trees and we can actually SEE the colors changing, instead of the delicate branches piled with snow.

I have been dressing in sweaters and tights, hoping I can will the temperature to drop a few degrees and with that willing of the weather, I also have been using my crock pot often; partly because it reminds me of the frigid temperatures and partly because I got it as a Bridal Shower gift and couldn’t wait to get my hands on it, and boy has it been used.

Tuesday morning, I decided to throw a mishmosh of items we had in the cupboards into the crock pot so that  I didn’t have to do any prepping after work. Often times, those impromptu recipes are the best. Turns out, I had prepared Chicken Rice Soup, an enticing take on the classic Chicken Noodle Soup. In addition to the pleasant taste and feeling you get upon sipping a spoonful, it is also EXTREMELY healthy! Loaded with vitamins and protein, it is also VERY low in calories: the whole pot has less than 1,400! So, even if you ate the whole pot, (Not recommended, but let’s face it: it’s that good) you still wouldn’t have reached your daily calorie intake requirement!

My children ate two helpings, explaining to me that I am “a better cook than Grandpa!” I took that as a compliment.

Here is the recipe for you to try, along with the estimated nutrition facts below:


Chicken Rice Soup

5 Cups of Water
2 TBS of Extra Virgin Olive Oil
3 Beef {low sodium is best} Bouillion Cubes
3 Large Chicken Breasts
1 Small Red Onion or a Quarter of a Large Red Onion, Diced
1 1/2 Cups of Shredded Carrots
1 Cup of Brown Rice {NOT instant}
1 TSP or 1 Clove of diced Garlic
1 TBS of Garlic Salt
1/8 TSP of Cayenne Pepper
2 TBS of Italian Seasoning
2 Bay Leaves
2 Sprigs of Thyme
Pepper to Taste

Throw all the ingredients in your crock pot on low heat in the morning, and come home to a delicious meal after work!
Makes 8 Servings

Next time, I may add some diced mushrooms and substitute a cup of water for a small can of diced tomatoes.

Nutrition Facts (approximate):
Calories 166.4
Total Fat 4.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.9 g
Cholesterol 51.3 mg
Sodium 1,336.2 mg
Potassium 434.2 mg
Total Carbohydrate 8.1 g
Dietary Fiber 0.7 g
Sugars 0.8 g
Protein 21.2 g
Vitamin A 1.1 %
Vitamin B-12 5.6 %
Vitamin B-6 27.0 %
Vitamin C 3.5 %
Vitamin D 0.0 %
Vitamin E 0.9 %
Calcium 1.7 %
Copper 3.5 %
Folate 1.6 %
Iron 4.7 %
Magnesium 9.2 %
Manganese 13.4 %
Niacin 51.5 %
Pantothenic Acid 8.1 %
Phosphorus 19.8 %
Riboflavin 5.4 %
Selenium 26.1 %
Thiamin 6.0 %
Zinc 5.9 %


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