Favorite Recipes: Souped Up Soup! Healthy Choice Chicken with Rice Plus Rye

Posted on September 23, 2009. Filed under: Favorite Recipes |

When you are in a hurry and don’t have time to make soup from scratch (and Dawn and I really love making soup from scratch!) you usually resort to opening a can of soup, adding some crackers or a grilled cheese sandwich and enjoying a quick lunch. But, if you want to spruce up that canned soup, or- supe up the soupwhat can you do?

I frequently take hot soup in a thermos to work…and eat it for breakfast; logic being the cool mornings require something hot to start the day off. Yesterday was the first day of fall and Fort Worth actually got a pleasant dose of cool weather; it was 60 degrees this morning, so I made some quick soup to take for breakfast.

I popped open a can of Healthy Choice Chicken with Rice

www.healthychoice.com/product-Chicken-with-Rice_1748.html

and got it heating on the stove while I made my sandwich. Although I enjoy thin soups like this, I tend to prefer a thicker cream soup. I got out the bag of whole grain Rye flour (which I have started using to make gravy, thicken my pinto beans, etc.) and scooped out two heaping teaspoons of the flour and sprinkled it into the soup, stirring it in real good. Maybe because I had just started heating the soup and it was still cool, but whatever the reason, I had no problems with the flour clumping together, it all stirred in smoothly and quickly. I did not add any milk at this point, but could have and that would have made it even creamier.

I let the soup boil and simmer for about 10 minutes then poured it into my pre-heated thermos. When I got to work and things calmed down enough to pop open my thermos and eat the soup…it was wonderful and creamy. It was not thick like gravy and not exactly smooth like it would have been had I just added some cream or milk, but it greatly enhanced the eating experience; it just made the thin soup richer and more substantial. I did add some black pepper for more seasoning but it needed no extra salt. Most canned soups are too salty anyway, but with the rye flour, the level of saltiness was just right.

I do think that next time I do this I will add the milk and see how I like that, but I know from experience that the milk will make a soup creamy and rich as well.

At any rate, this little experiment at souping up the soup was a success, it was quick and easy, and the rye flour added to the overall healthiness of the Healthy Choice soup.

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    This blog exists to study the bi-vocational ministry, explore the Bible & Theology, and look at current events, history and other world religions through scripture, and have fun doing it!

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