DAY 5: Chicken and Rice Soup, Grilled Cheese Sandwiches, and Broccoli & Cherry Tomato Salad

Chicken and Rice Soup

  • Carcass of roasted chicken

  • Drippings from chicken

  • Giblets (liver, heart, gizzard, neck)

  • 8 cups water

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, sliced

  • 2 sticks celery, sliced

  • ½ red bell pepper

  • Other leftover vegetables on hand

  • 1 cup rice, uncooked

  • 2 tsp sea salt

  • 2 Tbsp flat-leaf parsley, chopped

  • 1 tsp marjoram

  • 1-2 tsp dried basil

  • ½ tsp thyme

  • 1/8 tsp pepper

Instructions

Place carcass, drippings and giblets into a large pot. Cover with water and cook for 30 minutes. Strain broth, pick meat from chicken bones and add to broth. Add remaining ingredients to broth. Bring to a boil and cook 15-20 minutes or until veggies and rice are tender.

 

Broccoli & Cherry Tomato Salad

  • 2 stalks broccoli, chopped

  • 1 pt cherry tomatoes, halved

  • 4 oz bacon

  • 1 cup raisins

  • ½ cup sunflower seeds

  • 2 tsp Dijon mustard

  • 3 Tbsp brown rice vinegar

  • ¼ tsp salt

  • ½ tsp sugar

  • 1 Tbsp olive oil

  • 1 tsp dried oregano

Instructions

Cut bacon into ½ – ¾” pieces and fry until crisp. Drain and cool. Cut florets off broccoli stalks. Cut off approximately 1” off end of stem. Peel off outer layer of remaining stem and chop into ½” slices. Place broccoli in a large bowl. Add tomatoes, raisins, bacon and sunflower seeds. Place mustard in small bowl. Gradually whisk in vinegar, salt, sugar, oil and oregano. Add to salad and toss to coat. Season with salt and pepper. Cover and chill until ready to serve.

 

Grilled Cheese Sandwiches

Instructions

To make grilled sandwiches, butter 8 slices bread and place buttered side down on skillet or griddle. Add cheddar to each bread slice. Top with buttered bread (buttered side up). Grill over med-low heat until bread is browned; turn sandwich over and grill until bread has browned and cheese has melted.