I would definitely say I'm a happy person, but we all have those days. And honestly, today has been one of them. Then I read this post from my favorite blog. It inspired me to start keeping a daily journal of the things I'm grateful for. Not just to boost my happiness on not-so-great day, but to remind me that even when things aren't exactly the way I think they should be, that my problems are small, and there's still so much to be glad about.
Today I'm grateful for coffee, extra hours at my second job, and a hard-working husband to go home to.
Sundays are meant to be lazy, especially when it's cold and snowy out. Today I needed to make lunch, but didn't want to spend lots of time cooking. Soup sounded perfect, so I looked at what I had on hand and came up with this. It was so easy and so good, I decided it was blog worthy.
Chicken and Rice Soup
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3 chicken breasts, cooked (I shredded mine in my stand mixer, but you can cube it, too)
2 cups milk
8 oz. Velveeta
2 packages of chicken-flavored Knor Rice Sides (I actually used the Hy-Vee brand -- they're the same, but cheaper)
Start cooking the rice according to the directions (only takes 7 minutes)
Cook the chicken breasts and cube or shred, set aside.
Combine the soups, milk, and velveeta in a medium soup pot. Stir occasionally until the mixture is hot and the Velveeta is melted.
Add the chicken and rice to the soup mixture. Stir until blended.
This couldn't have turned out better. I didn't even need to add any seasonings. The best part is that it was hot and ready in less than 15 minutes!