Friday, January 27, 2012

Pesto Chicken and Rice Soup

How are your resolutions going?

My husband and I decided to start the year off strong with a weight loss competition.

Because everything in marriage is a competition.

And there's always a winner.

And we both need to squeeze our tush's into last year's snowboarding gear by next week.

So, although my husband currently claims he is "winning" [just can't hear that without thinking of Charlie Sheen], I reminded him who cooks in the house.

And who could just as easily dip his hamburger in butter and secretly mash it up before he grills it without him ever knowing.

I will admit that, yes, I have made brownies, AND cupcakes over the past few weeks, because I have no qualms about eating one and a) throwing the rest away or b) taking the rest to bible study so hungry girls can consume. He, on the otherhand, can NOT resist eating 2 or 3 or 4 or 5.

So there may or may not have been a little friendly sabotage along the way.

In the meantime, I've been trying to eat my way healthy to fit in those pants.

Thus the inspiration for this soup. You might see some leftover rotisserie chicken from the other night.

It's healthy, its filling, and its pesto-licious!

Pesto Chicken and Rice Soup
2 cups rotisserie chicken, shredded
2 cups cooked rice
1-1/2 cup chicken broth
3/4  cup water
1 carrot, diced
1/4 cup diced onion
1/4 cup frozen thawed peas
1 Tbsp pesto+ more to taste
Dash Salt Pepper, and Nutmeg
1 tbsp butter

In butter, sauté carrot and onion until tender 4-5 minutes on medium heat. Add chicken broth, water and chicken and bring to boil. Reduce to simmer, adding chicken, rice, salt, pepper, pesto, and nutmeg, and simmer for 5-7 minutes until the flavors run throughout the soup.

Add more broth or water as needed for the desired brothiness of your soup. In the last minute, add your peas. stirring to heat up. Serve!

Makes 3 servings.

"Give thanks to the LORD, for he is good; his love endures forever." 1 Chronicles 16:34