Soup And Grilled Cheese Night!

Wednesday, May 21, 2014

 Everyone is busy and running around these days it seems. This house is no exception. Schedules, work, family, home renovations. We're tired right? 

The last thing you want to think about is, what's for dinner! Ugh! The dinner decision! 

What about Chicken and rice vegetable soup and grilled cheese? But this aint yo Mama's grilled cheese!
This grilled cheese is with melty Gruyere cheese, fresh tomatoes, and fresh basil on grilled sourdough bread. Yes, please!

The chicken soup is in one word…delicious! But, in other words it's comforting, flavorful and rich with fresh veggies. And above all, EASY!

 This soup is full of wonderful veggies. Red bell peppers, zucchini, celery and onions sautéed until tender.

 I roasted bone in chicken breasts in the oven with EVOO and salt and pepper. It gives your chicken so much more flavor then boiling them. The recipe calls for boneless, I just think bone in chicken has more flavor.

Shred the chicken and add to the vegetable mixture

Chicken rice vegetable soup

yield: 4 servings

prep time: 15

total time: 20


1 Tbsp. olive oil
3 medium red bell peppers, chopped
1 3/4 cups chopped onion
3/4 cup zucchini, halved lengthwise, then sliced
1/2 cup chopped celery
1/4 tsp. dried thyme leaves
2 cans (14.5 oz. ea.) reduced sodium chicken broth
1 1/2 cups water
1 package Knorr® Rice Sides™ - Chicken flavor Broccoli
2 1/3 cups shredded cooked boneless, skinless chicken breasts


1. Heat olive oil in 12-inch skillet over medium-high heat and cook vegetables and thyme, stirring occasionally, until vegetables are tender, about 6 minutes.
2. Add broth, water and Knorr® Rice Sides™ - Chicken flavor Broccoli. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
3. Stir in chicken and serve immediately.
Recipe via
Grilled Gruyere with Tomato and Basil on Sourdough
 I used a hearty sourdough bread and buttered BOTH the inside and outside of the bread. Then layered the Gruyere cheese, followed by tomato and fresh basil. Then I drizzled a little Extra virgin olive oil and a sprinkling of salt and pepper.

 Grilled to perfection!

 It was a simple, satisfying meal, actually a couple of times! There were plenty of leftovers.

My stomach was happy!

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