jazzijava has added a photo to the pool:
Made this thick, rich soup this afternoon for my mom's work lunches this week.
I simply sauteed 1/2 a large onion, 5 cloves of garlic, 4 sliced carrots (yellow and orange) and 3 stalks of celery in a couple tablespoons EVOO until softened, then added a splash of white wine, a tablespoon of souvlaki seasoning, a tsp of Cabernet-infused salt and 8 cups of homemade no-salt-added chicken stock. Simmered about 5 minutes while I diced up about 2 1/2 cups of leftover chicken souvlaki from the summer that we had frozen. I added the chicken with a big pinch of dried lemon thyme and 1/2 cup of Basmati rice, then simmered another 35 minutes until the rice and carrots were cooked through. Healthy, hearty and definitely Winter comfort food!
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