Chicken and Rice Soup

  • 3/4 cup of left over chicken
  • 1 large carrot
  • 1/3 cup of onion
  • 1 jalapeño (or 3-4 pickled jalapeño rings)
  • 2 spoonfuls of brown rice
  • 1 small can of kidney beans
  • 2 cups of chicken stock

    Cut up the carrot and dice the onion and jalapeño. Add to a pot with a little bit of olive oil on medium heat.

    Once the onion starts to soften, add in the rice and stir for about a minute.

    Cut up the chicken into big chunks and add to the pot.

    Add enough chicken stock to cover everything (remember to put the left overs into an ice cube tray for later use). Cover and let cook on medium low heat for 30 minutes.

    Drain and rinse the can of kidney beans and add to the pot. Turn the heat back up to medium and cook uncovered for another 5 minutes. Then enjoy an amazingly good bowl of soup for one that is way more than cereal.