We enjoy eating well, however, well, does not have to mean expensive or difficult. Whenever I go grocery shopping which is usually three times per week. I cruise the meat and poultry section looking for what is on sale at, the very least 50% off.

Today, I got a good deal on chicken legs. What makes this an even better deal is there were eight legs in the pack. I can freeze four and use four as there are only two of us.

Four chicken legs can make a good soup, with some other ingredients and the chicken can be after it is cooked, removed from the bone and either put back into the soup, or, and this is what I do, put in an airtight container to use either as sandwiches or in a stir fry the following day.

Soup is one of the perfect foods. You consume it all, you can use just about anything to make it and you can make enough to freeze some for a future meal.

Today, I have some rice left over from the stir fry I made for supper three days back and it is time to use it. This meal does take about two hours to produce but it is quite inexpensive. The use of leftovers already on hand, from a previous meal, keeps the cost down and saves time.

So, chicken rice soup is on the menu. This can be made in a soup pot on the stove or in your slow cooker. The following recipe is for the stove top.

Chicken-Rice Soup

Ingredients:

1-      four chicken legs

2-      2- 1 celery stalk diced

3-      1 small onion diced

4-      4 medium carrots sliced

5-      1 cup rice

6-      Dash sea salt

7-      Black pepper and/or hot sauce to taste.

Preparation:

1-      Put 8 cups of water into stock pot

2-      Add salt

3-      Add celery, onions

4-      Add chicken legs.

5-      Cook 45 minutes

6-      Add carrots

7-      Cook 30 minutes

8-      Add rice

9-      Cook 10 minutes

10-  Season to taste and serve.

You can serve crusty rolls, crackers or your favourite bread with this soup, maybe some old cheddar cheese on the side. If you make more than you will sue for supper, it provides a good hearty lunch the next day. I find a good thermos is a good way to carry soup. If you want to serve the chicken in the soup, remove it from the soup and cut if off bone into fine pieces. Then add it back into the soup about five minutes before serving.