Taco Chicken Soup with Rice-A-Roni

How’s the weather in your neck of the woods? As I sit here, sipping my morning coffee and looking out the dining room window, I see just how foggy today is going to be. Cold and damp. It’s one of those mornings when you just want to snuggle under the blankets and hibernate. It’s also one of those mornings that makes you dream of big bowls of soup. Yeah, soup. I love soup on foggy days, don’t you?

Taco Chicken Soup with Rice-A-Roni
2 Cups cooked Chicken meat
1/2 White Onion, Chopped
2 Cups Mexican Corn
3 Cups Chicken Stock
1 Box Chicken Rice-A-Roni
Salt to taste
Pepper to taste
1 tablespoon Celery Salt
1 tablespoon Taco Seasoning
2 Tablespoons Tomato Paste (from tube)

Note: Chicken can be left-overs or the meat of a rotisserie chicken. The Rice-A-Roni can be made in advance or that day, which every works best with your schedule.

Cube or shred chicken meat. Place into a slow cooker or large stock pot.

Chop onion, add to pot with chicken. Add Mexican corn and chicken stock to the pot. Turn on low and begin to simmer.

Meanwhile, cook Rice-A-Roni according to package directions. Add cooked Rice-A-Roni to the pot. Give everything a good stir to blend.

Season with salt, pepper, celery salt, taco seasoning and tomato paste. Taste and adjust seasoning blend to your liking.

Cover and simmer until ready to serve. The longer everything simmers, the more the flavors come together. This can sit in a crock pot all day if you like.

Serve with warm bread or cornbread muffins.