Chicken soup or Veggie Soup

Crock pot lazy time, my friends.

1 onion, chopped

2 carrots, chopped

3 stalks celery, chopped

1 cup rice

4 finger pinches of salt—you need more than you think.

Throw it all in the pot and let it roll until the rice has blown, about 3 hours. You’ll see, it is cooked and very thick looking. Add your shredded chicken, give it a stir.

Turn off the pot and it is ready to serve when the chicken is warm.

Now. Veggie Soup.

Do the same but add a potato if you still have one, or any veggies that need to be on their way. You will want to keep a closer eye as different vegetables take longer to cook than others. For instance, don’t add kale or greens until the last minute. Canned beans can be added at the end and cooked for 30 minutes or so. The hardest thing is going to be getting the rice cooked before the vegetables turn to shit, so soft veggies go in after the rice is cooked. Stage it this way:

Onion

Carrot

Celery

Potatoes

Rice

Cook. Then:

Beans

Canned or frozen corn, peas, etc.

Cook. Then:

Greens

get it?