Tomorrow is the weekend! No classes on Friday means the week is so much easier to get through, knowing that my weekend is approaching that much more rapidly. That’s one of the things that’s great about being a PT student.
Not so great is having to bare my belly in a sports bra tomorrow for trunk stabilization lab. I’m still in my pre-summer prep phase–this is not okay, people! Thank goodness I got motivated earlier than usual this year, or it could truly be a disaster.
Also, I’m watching the third Harry Potter movie as I type this. Just the last 45 minutes or so (I watched the beginning while doing yesterday’s entry), and I don’t know what I’m going to do when the last movie is finally released. So happy…yet so sad. Is this pathetic? I’m a grown woman!
Today’s recipe came about as a result of what I like to call “refrigerator review”. I made a roasted chicken (my recipe is here) on Sunday, and I’ve wanted to make soup for the week–and I refuse to waste the opportunity for homemade chicken broth. However, I also had leftover corn, kidney beans, and half an onion to wasting away in the fridge, and I didn’t think that would work too well with a standard chicken and rice soup (my recipe for that is here) so, this Mexican-style soup was born.
And I was lazy, so it was born into a crock pot.
Chicken Adobo Soup
- 1 lb chicken, diced (mine was already cooked, but it’s okay if it wasn’t)
- 1/2 large onion or 1 small onion, diced
- 1 C red kidney beans, cooked
- 1/2 C lentils (uncooked)
- 1 C corn (I used half frozen and half leftover)
- 1 C diced tomatoes
- 3 C chicken broth, and extra water as necessary (I added 2 C water)
- 1 t salt
- 2 t ground cumin
- 1 bay leaf
- 1 t red pepper flakes
- black pepper to taste
First I had to make the chicken broth (but you don’t have to–I won’t judge if you just buy it. I do that too). I boiled the leftover chicken (and the bones) in a few cups of water with two bay leaves and a teaspoon of ground thyme, and let it simmer for an hour or so, then strained everything out. It’d be nice to add a little onion, too.
Now, if you are as lucky as I am, your mother and father will have very recently given you a gravy strainer. Guess what. It works for broth too. Thanks!
Say goodbye to greasy soup and say hello to a healthier taste.
The rest is easy. Add everything into the crock pot and turn to low (cook eight hours on low). If you will be gone for a while, it might be a good idea to add some extra water because those lentils will suck it right up as they cook.
When it’s ready, add some salt and pepper to taste (and extra water if it still needs to be thinned), then serve immediately. You could wait if you want, but I’m willing to bet that you won’t be able to.
Fritz and I both emphatically felt like this soup deserved to be in the top five of soups ever made–which is saying a lot because I love soup. Love love love soup. And this recipe beats every other previous soup recipe that I claimed deserved to be in the top five. It was so yummy, and the warm cumin taste was perfect and not too spicy–and it was full of protein, with all those beans and lentils, not to mention chicken.
I want another bowl right this second (and I already ate two for dinner).
Darn you, sports bra lab day.