Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I am really proud of this soup – I’ve always been a big fan of chicken and rice. When I was little, Campbell’s chicken and rice was always my favorite, and my mom always added extra rice to it, which in my opinion made it even better.
I don’t buy Campbell’s very often these days, but I will always think of chicken rice soup as ultra comfort food. So, when I was dogging it during a particularly crazy week, I made this, and I’m really proud of it. I would make this soup again in a heartbeat!
Here’s what you need:
– 2 Tbsp. vegetable oil
– 1 raw chicken breast, cubed
– 2 carrots, diced
– 2 celery ribs, diced
– 1/2 white or yellow onion, diced
– 1 cup frozen or canned corn
– 3-4 cloves garlic, minced
– 2 bay leaves
– 1 cup brown rice
– 2 quarts chicken stock or broth
– 1.2 to 1 quart water
– 2-4 Tbsp. lemon juice
– 1/2 cup milk
– 2 Tbsp. or more prepared pesto
Heat the vegetable oil in the bottom of a stock pot, and cook the cubed chicken in it for a few minutes, until the outside is slightly browned. Remove the chicken and set aside. Add a little more vegetable oil if you need to and saute the carrots, celery and onion until the onions are translucent. Make sure to season with a very heavy pinch of salt.
Add the garlic, bay leaves, brown rice and chicken stock to the pan and add the chicken back in. Bring to a boil and then reduce to a simmer, cooking until the rice is ready. You may need to add more liquid to make sure there is enough broth. Stir in the milk, lemon juice and pesto last and bring back up to a simmer before serving.