Chicken and Rice Soup….Heaven!!!


Well everyone, fall is in full swing at this point! The weather is cooler, the leafs are changing and EVERYTHING is pumpkin! Me on the other hand, I’m currently under every blanket I own. I shall resume normal human functions come spring.

But the great thing about fall. Comfort food (insert little kid smile followed by a happy dance!). I love comfort food and love cooking it even more. SO today chicken and rice soup!


  • 2lbs of boneless skinless chicken
  • 2 stalks of celery
  • 3 carrots
  • 2 cups of white rice
  • 10 cups of low sodium chicken broth
  • 1 tsp of kosher salt
  • 1 tsp of pepper
  • 3 tsp of garlic
  • 1/2 tsp of Italian seasoning
  • 1 medium onion
  • 2 bay leafs
  • chicken bouillon (in case you run out of chicken broth like I did)
  • 2 tbsp of extra virgin olive oil


  1. First take the chicken and cut it into bite size pieces. Heat oil on medium high heat. While the oil is heating up season the chicken with salt, pepper and Italian seasoning.

20160925_1415032.Add chicken to oil and cook for about 10-15 mins. Chicken does not need to be fully cooked. When chicken has browned a bit, remove chicken leaving dripping behind in the pan.

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3. As the chicken is cooking you should cut up carrots, celery and onions. Place veggie into the pan, add a pinch of salt. Let them soften. I left them in for about 10 mins then added the garlic and cooked until fragrant. Finally I added the rice and let it toast up for about a minute or two.

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4. Lastly add the chicken broth and return the chicken to the pan. Reduce heat down to a simmer and cook for 45 minutes. In Puerto Rico I always my grandmother making soup that was thicker and the rice was so soft. At 45 minutes I turn off the heat but leave the pot on the hot burner and in about an hour I have my perfect, thick soup.

Hope everyone likes this and as always STAY GORGEOUS!!!

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I mean do they really need to eat today???

4311c969afc95c0d2e7ba4d203092472I know so many people know this feeling. You get home from a long day at work and everyone is hungry, thirsty and wants everything right then and there. You start dinner at 5 pm and then all of a sudden you look at the clock and its 7 pm and no one has eaten, homework isn’t done and you still have to make the dreaded announcement to your 3 year old that its bath time and yes we do need to wash your hair. (that may just be me!)

Well have no fear my fellow parents, I’m going to share with you my go to crock pot meal for fall, Beef Stew!!!!

So before we start I will say I started prepping this meal to put in the crock pot at 6:30am. I had 3 children plus myself ready to leave and in the car by 7:45am. That should tell you this is super simple. Everything in this recipe is what I had on hand in my kitchen. I did not go shopping for anything!!!

**Disclaimer you do need to brown meat. SO if your a crazy busy mama like me, make sure you leave enough time to do this!!**


2LBS of beef stew meat

1 onion diced

3 stalks of celery (chopped)

4 small Russet potatoes

3 large carrots (peeled and chopped)

2 packets of beef bouillon

2 bay leafs

2 tsp of garlic

1/2 cup of whole wheat flour

1 tsp salt

1 tsp pepper

2 tablespoons of olive oil

3 cups of water

(You could also use 3 cups of beef broth. I only had bouillon on hand.)


 So lets jump right in shall we!!!! First you want the meat to be at room temperature. So take the meat out of the fridge while you prep the rest of the ingredients to put in the crock pot.I’m huge on washing all of my veggies before I use them. So the next step is to wash the celery, carrots and potatoes. Peel both carrots and potatoes. When that’s done chop up all the veggies into bite size pieces.

**Side note: To help me out, I take an old grocery plastic bag and place all the peeling into this bag. It’s easier then trucking back and forth to the garbage or having the garbage in the middle of the floor.**


Put oil in a pan and put it on the stove set to medium high. Pat meat dry with paper towel. Then, sprinkle the meat with the salt and pepper being sure every piece is covered. Next, place the flour in a zip lock bag. Add the meat to the bag and shake it up ensuring every piece is covered with the flour.

Oil should be hot enough by this point. So take the pieces of meat out one by one making sure to shake away the excess flour and place in the pan. Brown the meat. Meat doesn’t not need to be cooked through.

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(I did my meat in two separate batches to make it easier.)

When meat it browned place the meat and the dropping in the pan into the crock pot. (those juices are so important!) Put the bullion packets on top of the meat and mix it up. Then add all of the vegetables in on top of meat. Mix everything together again. After all the seasoning have mixed in with everything in the crock pot add 3 cups of water. Again mix everything together one last time and add bay leafs.


Set the crock pot to low and let it rock for about 8 hours.

TA-DA!!! Easiest meal EVER!!! Not to mention you may (or in my case may not) have left over for the next day! I’m huge on left overs!!

Hope everyone enjoys!!! STAY GORGEOUS!!!