Sadly, we had a pretty rocky honeymoon. After the stress of organizing everything for the wedding and starting to pull down walls in our new 1960’s house, we both fell ill the week before the honeymoon and continued to feel under-the-weather throughout our week in the Caribbean. When we got back, we were tired of bland “sick people” food, so I wanted to give the soup a little spice 🙂
We didn’t feel like going grocery shopping, so I made due with what was in the freezer and pantry. You could substitute the water for chicken broth and omit the bouillon cubes. Feel free to add fresh vegetables, but remember to adjust the cook time so they don’t become mushy.
- 1 Tablespoon cooking oil
- 2 skinless Chicken Breast
- 6 cups Water
- 5 Chicken Bouillon cubes
- 1 cup White Rice
- 3 cups Frozen Vegetables
- 1/2 teaspoon Lemon Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Cinnamon
STEP 1: Heat cooking oil on low in a large stock pot or Dutch Oven.
STEP 2: Cut chicken breast into cubes.
STEP 3: Lightly cook chicken on both sides until only a little pink shows. The chicken will finish cooking when you boil the water.
STEP 4: Add water and Bouillon cubes. Bring to a light boil or until the cubes dissolve.
STEP 5: Add cup of rice. Cook on low for 15 minutes. While soup is cooking, mix together spices (lemon pepper, cinnamon, and garlic powder).
STEP 6: Add spice mixtures and frozen vegetables. Cover and cook on low for 15 minutes.
STEP 7: Serve hot and with a plastic spoon so you don’t burn your tongue 😉