wannabe chicken and rice soup

I’ve decided I should probably stick to what I’m good at — making soup.

Apparently fudge making wasn’t in my cards as shown in last night’s post.

But what I am good at is making soup.

And to be perfectly frank, I don’t know how many more stories I can come up with about my weekly soups I have been making. Because really, no matter what angle you look at it — soup is soup. And it’s good.

But don’t you worry — in no way shape or form does making soup mean that it is going to snow like I keep wishing. If soup meant snow, I’d be knee deep in the fluffy white powder by now. Instead, I’m surrounded by rain. This does not make me a happy woman when I have to clean off Charlie’s paws every time he goes outside to chase squirrels and other noises he “thinks” he hears.

So last year I made a spin off on chicken noodle soup — you may remember my chickpea noodle soup. I have to say, I think that was the best soup in the history of CEC soup making. But last night, I wanted to create a soup that reminded me of chicken and rice soup. And what better substitution for chicken than chickpeas?

Yeah, so that’s about all I’ve got for you — except that I need to tell you that adding kale to this was the best idea I’ve had since eating that cookie too fast out of the oven on Sunday and burning the crap out of my mouth (insert sarcasm here).

Oh, and short grain brown rice rocks. Seriously. Don’t substitute it with long grain brown rice. Short grain is short (duh) and chewy and awesome.

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And someday I’m going to stop posting soup recipes but I just. can’t. stop.

Tagged as: chickpeas, gluten free, kale, recipe, short grain brown rice, soup, vegan