Well, it was just a matter of time before one of the big boys got hit with a recall. If this isn’t a not so subtle reminder that you would be better off making your own soup, I don’t know what is. Don’t you wonder where the plastic that was found in the soup came from? I wonder if it was sterilized? I wonder if the maintenance personnel had just finished working on the machine? Do you suppose he or she washed their hands before breaking out their tools? We’ll probably never know the answers to any of those questions.

One thing I do know - I know what goes into my soup because I put it there.

Most manufacturing plants use an assembly line style set-up for their processes. You know, one line of workers to oversee the onion line, another line for the potatoes, another for the tomatoes. On and on and on. Just how many hands do you want to be involved with putting your meals together? How do you know that what is acceptable to the assembly line workers will be acceptable for you?

This is a recipe for a delicous chicken and rice soup that I can guarantee does not contain plastic.

Chicken and Rice Soup

This is a healthy, delicious, soul warming concoction that is perfect any time of the year. If you are feeling under the weather, this will restore your sense of well-being. If you feel great, this will make you feel euphoric.

3 lbs                Chicken, Cut Up
28 ozs             Chicken Broth
1                     Onion, chopped
3 cloves          Garlic, chopped
1 Tbs              Oregano
1 Tbs              Jane’s Krazy Mixed Up Salt
2                     Bay leaves
1 1/2 Cups     Rice, uncooked
Salt and Pepper to taste

1 This recipe calls for the use of a pressure cooker which gives it a unique flavor and a creamy consistency.
2 Combine all ingredients with the exception of the rice in the pressure cooker.
3 Follow your pressure cookers instructions, which should be to cook for 20 minutes and let the pressure drop of its own accord.
4 After the pressure has dropped, remove the chicken pieces from the pressure cooker. Let them cool until you can handle them and remove the bones and skin. Cut the chicken into bite sized pieces and return to the pressure cooker. This is the time for you to sample the broth and adjust any of the seasonings that may be needed.
5 Add the rice to the soup base. Bring the pressure up once more and cook for 5 minutes. Again, let the pressure drop of it’s own accord.

Servings: 8

Nutrition Facts
Serving size: 1 Serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Salt and Pepper to taste

Amount Per Serving
Calories   97.07
Calories From Fat (11%)   10.27
% Daily Value
Total Fat 1.13g   2%
Saturated Fat 0.30g   1%
Cholesterol 15.44mg   5%
Sodium 352.03mg   15%
Potassium 209.49mg   6%
Carbohydrates 11.66g   4%
Dietary Fiber 0.73g   3%
Sugar 0.85g
Sugar Alcohols 0.00g
Net Carbohydrates 10.93g
Protein 9.40g   19%
MyPoints 1.9

COOKING TIPS
This recipe is designed for a 5 quart capacity pressure cooker. If your cooker is smaller, decrease the volume to match the size of the cooker.
You can adapt this recipe to the stock pot on the stove. If you use that method, cook the stock and chicken for one hour, remove the chicken and follow instructions to remove skin and bones. Return chicken as instructed and add the rice. Cook for 20 minutes instead of 5 minutes. This will not achieve the same results of the pressure cooker method, but the flavor is still wonderful. If you wish, thicken this with 2 tablespoons of cornstarch mixed with 1/4 cup of ice water stirred into the soup after the cooking time is up to thicken the soup since it will not thicken naturally using the stovetop method.
If you prefer, you may use noodles or pasta instead of rice. Just follow the time needed for the pasta to cook instead of the rice.