It’s no secret that things have been a little crazy since I started working. I am sure it is evident by the lack of new blog content I am churning out. As I said to my co-worker, this whole “full-time job” thing really takes up too much of my time. School had its drawbacks, but the flexibility and amount of free time is hard to give up. Even though law school probably took up well over 40 hours per week, being able to do it on my own terms made a huge difference. This whole having to be somewhere from 8:30-5:30 not including the commute really puts a damper on things like making dinner.
So, I have developed a new survival plan. “Plan” might be too strong of a word. More like habit or routine if you will. It’s easy. It’s healthy. And it works.
Want to know my grand plan? SOUP. That’s right, the one thing holding my sanity together right now is soup. Here’s what a typical week looks like:
Sunday: Make soup, wash dishes
Monday: Eat soup, wash significantly less dishes
Tuesday: Eat soup again, run dishwasher
Wednesday: Hope we have enough soup to last one more day
Thursday: Realize I am out of soup and have no plan for dinner, panic ensues
Friday: Eat pizza
Saturday: Eat leftover pizza
Genius? Insanity? You tell me. The wonderful thing about soup is it can be done a million different ways. It keeps beautifully in the fridge. The recipes can be tripled, quadrupled, frozen, re-heated. Most variations are healthy. It’s warm and satisfying in a way no salad ever could be. It can be easily paired with a multitude of side dishes and is the perfect way to round out a dinner of veggies, salad, cheese and crackers, or sandwiches.
This has become my new model every week and I have to say it shows no signs of stopping. The taste tester doesn’t even like soup and even he is on board. The key is skipping over the wimpy, broth-based soups and gravitating towards the heartier stews and chilis. On many Sundays, I bake up a batch of whole-grain bread, cornbread, or biscuits to supplement. Poached eggs can make a three day old batch seem fresh. The possibilities are endless.
Note: I ate this soup for dinner three nights this week, then took it in my lunch today! It is that good! As a general life-hack, every time I make a batch of soup, I freeze a few lunch sized portions in microwave safe containers. That way, I always have something to grab on my way out the door on busy mornings.
- 1 medium yellow onion, diced
- 8 cups chicken broth
- 1 cup rice (any type will work)
- ½ cup lemon juice
- 2 bay leaves
- Salt, to taste
- 2 eggs
- 2 cups cooked chicken, shredded
- Heat 1 T. olive oil over medium-low heat in the bottom of a large pot or dutch oven. Add onion and sauté until translucent, about 3-5 minutes.
- Add broth, rice, lemon juice, and bay leaves. Bring to boil. Reduce heat, cover, and simmer until rice is cooked. Cooking times vary widely, so consult the back of your rice packaging.
- Taste and add salt, as needed. The amount of salt needed will vary widely based on the saltiness of your broth. I add about 1 tablespoon of kosher salt.
- While the rice is cooking, whisk the eggs in a large bowl.
- When rice is cooked, remove two cups of the broth into a measuring cup with a pourable spout.
- Very, very slowly, pour broth into bowl with eggs while slowly whisking. Do this too quickly and you will end up with scrambled egg soup.
- Once combined, add egg mixture back to rest of soup.
- Add chicken and cook until heated through.