Chicken and Rice Soup

With the winter weather rolling in, soup season is in full swing!

Two of our crew were feeling under the weather (praying it’s just a cold 😬), so I decided that Chicken and Rice soup was perfect for dinner.

I looked at a couple of recipes online and modified them a little bit. It’s super easy to make and the best part is that you can make it in under an hour!


1 tablespoon oil

1 yellow onion minced

3 carrots peeled and diced

1 1/2 stalk celery diced

1 teaspoon garlic minced

1 teaspoon dried parsley

½ teaspoon dried thyme

1 teaspoon salt

⅛ teaspoon black pepper

5-8 cups low sodium chicken broth (you may have to add more as you let the soup simmer)

3 chicken breasts (I used the breast from 2 Rotisserie’s)

1 cup white rice

2 Limes squeezed

1 Cup of evaporated milk (optional)


Heat oil over medium-high heat in a large soup pot.

Add onion, carrots and celery and cook and stir for 5-7 minutes or until onion begins to turn golden.

Add garlic, parsley and thyme and cook 1 minute.

Add salt and pepper, broth, chicken.

Add rice. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low, cover, and cook for 30 minutes.

Stir every 10 minutes or until vegetables and rice are tender.

Add 1 cup of evaporated milk (optional).

Enjoy and serve!

I hope y’all have a wonderful Tuesday! Only three more sleeps until Christmas!!


You Can’t Go Wrong With Chili


Kiddos + Sports every night=craziness!  I don’t know about you, but we are busy around here.  Between football and softball practices and then games we have something every night of the week and on the weekend too!  Jojo practices at 7:15 and the girls practice at 6.  This leaves us trying to figure out what time is best for all of us to eat dinner.  We normally shoot for 5:30, but that doesn’t always happen.  We end up driving thru somewhere and opting for quick and easy.  Fast food is so easy and convenient and I’m so tired haha. If I’m not careful we will eat it every night.  Totally not judging those that do this, but this girl can not eat fast food every single day!

Early this year, Joseph and I were on a cut and most of our dinner meals included a lean meat with veggies.  Being on a cut means that you eat at a caloric deficiency and eat a certain percentage of protein, fats and carbohydrates.  I will explain this in a separate post soon!  We experienced great results on our cut, but after six months, we were both ready for a change.  I love using a crock pot for my meals.  Especially in the fall and winter when we seem to be super busy.   If I can make it early in the morning and leave it in the crock pot all day-that is a win in my book.

Joseph and I decided to take some time off from our cut, but still aim to eat healthy and clean meals.  Now, please don’t think we don’t eat out or cheat because we totally do!  I am at the Dairy Queen drive-thru a lot ha!  But balance right?!

After eating lean meats and veggies for six months, I wanted to add a little more variety to our meals, but still try to eat as healthy as possible.  I was so excited to find this recipe on the Whole 30 Recipes FB Page.

It did not take long at all to prepare.  At the most maybe 30 minutes.  I cut up the sweet potatoes, cooked my meat, added all of the ingredients and then put it all in the crock pot to cook during the day.  When it was cooked and ready to serve, I added avocado slices, cilantro and lime juice with a little salt and pepper.  The chili was good on its own, but adding the toppings completed the meal.  So so good!!

As I find new meal ideas and try them, I will definitely share them.  My sister has requested that I put out a meal plan each week to help her stay on track and know what to eat each night.  Maybe I can get started on that in a few weeks.

Here’s to fall and fall weather hopefully coming soon!