Making sure every meal we eat is perfectly nutritious could be exhausting. Instead of worrying about that again and again I just give myself a few simple guidelines to keep me on track during the week. One of those guidelines is to keep broth SOMEWHERE in the rotation every week. Its not a law, but I try to incorporate broth into a meal at least once a week. You just can't beat broth for building health. Since I know we are getting it in our diet regularly I can feel confident and free to follow my creative instincts within that limitation.
Here’s a simple soup from scratch that I’m making for dinner tonight. The bacon makes it special and takes the flavor up a notch. I’ll serve the soup with sourdough bread and a simple mixed greens salad.
½ pound bacon, chopped
1 onion, chopped
Salt and pepper
1 tsp. thyme, or oregano, or really whatever dried herb you prefer
1 lb shredded chicken
1 lb chopped tomatoes
1.5 cups uncooked rice
Enough chicken broth to fill your pot, maybe ½ gallon
Saute the bacon in a heavy bottomed soup pot until it’s browned. Remove the bacon and set it aside. Add the onions to the fat in the pot and cook until nicely browned. Add salt and pepper and your herb of choice. Stir it all around and then add the chicken, tomatoes, and rice. Add the broth and bring to a boil, then simmer until the rice is cooked through, about half an hour. Adjust seasonings to taste, and serve.
It's that simple. And I can be confident that what results will be deeply nourishing AND flavorful!