MY CHICKEN SOUP STORY

A few weeks ago I was in the supermarket and saw that chicken legs were on sale. Should I or shouldn't I? I don't really have time to cook down here but I was tempted to buy them because I've been thinking "I'd love to have some homemade chicken soup."

So, what do I do?

I come home and put the chicken in the freezer and when I have the other ingredients I need, I'll take the chicken out and make my soup. Time marches on and finally I have the carrots, celery and onions and am ready to cook.

I have the chicken defrosting in my refrigerator, I have all I need to start cooking but there is one thing I do not have, it's TIME.

After a few days I start getting concerned, how long can the chicken sit there? I have no time to peel carrots, clean celery and slice onions. What to do?

Forget the chicken soup, I decided to make a very fast and easy recipe:



Millie's Quick and Easy CHICKEN with RICE

8 chicken legs
1 package Lipton® Recipe Secrets® Onion Soup Mix
1 cup rice
2 1/2 cups of water
seasonings to taste
1 can cream of mushroom soup
1 small can mushrooms

Rinse chicken legs and place in a 9x12 pan. Mix remaining ingredients together. Sprinkle with seasonings.

Cover chicken and bake at 375 degrees for one hour. Uncover and bake at 450 degrees for 1/2 hour.

When pan is uncovered, stir the mixture. If it looks dry, add a little water.

Looks like the only way I'm going to get my chicken soup is, order it in a restaurant