Homemade Chicken Soup for the Sick

I have joined the ranks of the sick. Again. Ugh. I figured chicken soup would make a good lunch, but really had no desire to defrost chicken or chop vegetables all morning. They say necessity is the mother of invention. I say lazy people come up with the most efficient way to do things. Actually, that’s not even mine. I stole it from Frank Bunker Gilbreth, Sr., professional motion-study expert.

Meanwhile, here’s a good-for-you meal that’s still manageable, even when getting out of bed is a struggle. This recipe is based on what I have on hand in my kitchen. If your staples are a bit different, by all means, substitute whatever makes it easiest for you!

1 medium onion
3 garlic cloves (or 1 T minced)
2 t oil
½ lb frozen mixed veggies (about 1½ c)
½ c dry brown rice
½ t oregano
½ t sage
salt and pepper to taste
1 bay leaf
5 c water
2 bullion cubes
1 frozen chicken breast (about ½ lb)

1. Chop onion and mince garlic.
2. Sauté in oil until soft (about 5 minutes).
3. Add frozen veggies and rice. Cook until veggies have melted.
4. Season and add water. Bring to a boil.
5. Add bullion cubes and frozen chicken breast.
6. Simmer for 1-1½ hours, stirring occasionally, and adding more water if necessary.
7. Use spoon to break up chicken breast into bite-size pieces before serving.