Chicken Rice Soup

Fall is one of my favorite times of the years because I get to start making soup as much as I want again.  Here is one of my all time favorites made easier with THRIVE!

• 2 cups diced chicken or THRIVE Chopped Chicken
• 3 cups hot water 
• 1 1/2 cups THRIVE Rice
• 1/2 cup THRIVE Carrots
• 3 1/2 cups water
• 1 cup THRIVE Chopped Onions (freeze dried)
• 1 1/2 cups THRIVE Celery
• 4 cups Water
• 1 cup Butter
• 1 cup THRIVE Flour
• 8 cups water
• 2 Tbsp. THRIVE Chicken Bouillon
• 2 cups Milk
• Salt and Pepper to taste

1. If you are using THRIVE Chopped Chicken, place the chicken in a bowl and add 3 cups hot water.  Stir and set aside.  
2. Cook rice according to directions
3. In a large pan combine carrots and 3 1/2 cups water.  Bring to a boil and simmer for 6 min.  Remove from heat and add the celery and onions and let sit.  
4. In a large pot, melt the butter and then blend in the flour.  Add 8 cups water, bouillon, and milk and stir still smooth.
5. Drain any excess water from the chicken and the vegetables and add to the soup.  Bring to a boil and simmer for 8-10 minutes, stirring occasionally.  Add salt and pepper to taste.

Top Crust Chicken Pot Pie

One of my favorite things ever is Chicken Pot Pie.  The only problem is that it takes all day to prepare.  I took my favorite recipe and made it with THRIVE, and it turned out great!  And it took less than an hour to prepare.  

Crust

• 3 C. Flour
• 1 1/2 tsp. Salt
• 4 Egg Yolks
• 6 Tbsp. cold Water
• 1 1/3 C. cold Butter

Filling

• 4 Cups Water
• 1/3 C. THRIVE Carrot Dices
• 3/4 C. THRIVE Potato Chunks
• 1 1/2 C. THIRVE Peas
• 3/4 C. THRIVE Chopped Onions
• 1 C. THRIVE Celery
• 2 C. THRIVE Seasoned Chicken
• 3 C. hot Water
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 2 1/2 tsp. THRIVE Chicken Bouillon
• Water
• 2/3 C. Milk

Make the crust by mixing the flour and salt in a bowl.  Make a depression in the center of the flour and add the egg yolks and water.  Slice the butter into small pieces and add to the flour.  Cut the wet ingredients into the dry ingredients.  When the flour is moistened, use your hands to finish making the dough.  Roll into a ball and cover with plastic wrap.  Refrigerate for 1-2 hours to make it easier to roll out.

To make the filling boil 4 cups water.  Add the carrots and potatoes and boil for 10 minutes.  In another bowl, combine chicken and 3 C. hot water.  Let sit for 10 minutes.  Drain chicken, reserving the water for later.  When the carrots and the potatoes have boiled for 10 minutes, remove from heat and add the peas, onions, and celery.  Set aside for a few minutes, stirring occasionally. 

In a large pot, melt the butter over medium heat.  Add the flour and bouillon and whisk until smooth.  Add 2 3/4 cups of the reserved water (you may need to add more water to get to the 2 3/4 cups), and milk.  Continue to heat over high heat until the mixture comes to a boil, stirring continually.  Cook for an additional minute or so until thick, and then reduce the heat to low.  Add the chicken and vegetables and simmer the mixture over medium low heat for 4-5 minutes, stirring occasionally.  Salt and pepper to taste.  I like to make the filling in the morning, and refrigerate it until I'm ready to make dinner that night.

Preheat the oven to 425 degrees.  My kids like to have their own individual pot pies, so I usually make individual pies using ramekins or small oven safe bowls.  You can also use a pie pan.  You will have enough to make 2 large pies, or about 10 small pies.  I like to divide it in half and make one for dinner and save the rest for dinner the next day.  

Fill the dishes with the filling.  Roll out the dough on a floured surface.  Use a knife to cut a circle about 1 inch larger then the dish you a using.  Place the crust on top of the dish.  Fold the edge of the dough over the edge of each dish and press firmly to create a seal.  Brush the top of the pie with a beaten egg.

Bake the pies on a cookie sheet for 30-40 minutes or until the top crust is light brown.

THIRVE Chicken Salad

• 1 1/2 cups THRIVE Chopped Chicken
• 1/2 cups THRIVE Celery
• 1/3 cups THRIVE Chopped Onion (freeze dried)
• 3 cups water
• 1/2 cups mayonnaise
• Salt and Pepper to taste

 Combine the chicken, celery, onions, and water in a saucepan  Bring to boil over high heat.  Reduce heat to low and simmer for about 10 min.  Put the mixture into a colander and let the water drain for about 10 min.  Make sure to get all excess water out.  Put mixture into a bowl and gently fold in mayonnaise.  Season with salt and pepper to taste.  Chill in the fridge until ready to use.  You can add grapes, nuts, or anything else that you would add to chicken salad to make it a little fancier.

Potato Corn Chowder

• 
  
• Serves 8

• 2 cups THRIVE Potato Chunks, dehydrated
• 1⁄4 cups THRIVE Carrot Dices, rehydrated
• 1⁄2 cups THRIVE Celery
• 1 1⁄4 cups THRIVE Sweet Corn
• 2 Tbsp THRIVE Freeze Dried Onions
• 1 Tbsp dried Parsley
• 1⁄4 tsp Dill Weed
• 1⁄2 tsp Salt
• 1⁄8 tsp freshly Ground Pepper
• 2 Tbsp THRIVE Butter Powder
• 1 Cup Cream Soup Mix**

Rehydrate the carrots, celery, corn, and onions according to instructions.  Combine 8 C. water with dehydrated potatoes, parsley, dill weed, salt and pepper in a large pot.  Add the rehydrated vegetables.  Simmer, uncovered, till all vegetables are tender, about 20 minutes, or until liquid is reduced by 1/4th.  

In a separate bowl, combine butter powder, and the Cream Soup mix.  Gradually blend in 3 C. water to reconstitute.  Slowly add cream mixture to simmering soup, stirring until thickened.

**Cream Soup Mix
Mix the following ingredients and store in a jar for an easy soup mix:

• 1 Cup THRIVE Non-Fat Powdered Milk
• 3/4 Cup Cornstarch
• 1/4 Cup THRIVE Chicken Bouillon
• 4 Tbsp THRIVE Freeze Dried Onions
• 1 tsp dried Basil
•  tsp dried Thyme
• 1/2 tsp. Pepper  

(For the equivalent of one can of condensed cream soup, mix 1/3 C dry mix with 
1 1/4 C water. Cook until thick.)

Recipe by Holly Cooley