Chicken Rice Soup in a Jar, Cheesy Thyme Popovers and Banana Snowman

On a whim, we decided to get take-out tonight from one of our "favorite" Vietnamese restaurants.  With their take-out order in hand, I called to place my order which consisted of fresh spring rolls, curry stir-fry, and lemon grass chicken (I am still drooling!).  When I started naming the entrees, the hostess on the other end of the phone paused.  She asked me again the name of the entree.  After a few more brief pauses, I realized the restaurant that I thought I was calling had closed 4 years ago and I was calling the new Vietnamese restaurant that took its place - obviously with a different menu.  


Feeling like a fool, I called my husband and told him I would be coming home and making dinner. So much for "dinner-to-go on a whim"!  With two hungry girls and the dinner hour slipping away, I need something easy.  I reached for the Chicken Rice Soup in a Jar that our infant daughter had given to us for Christmas (her daycare teachers helped her).  And along side, I made Cheesy Thyme Popovers.  While the popovers baked in the oven, the soup simmered, and I set the table.  Dinner was saved - and it was much cheaper and relaxing (and I didn't feel like a fool).  


The Chicken Rice Soup in a Jar makes a LARGE portion.  Take the remaining leftovers and divide among gallon freezer bags.  Label and freeze. (I made this recipe, served it for dinner and still had two FULL gallon freezer bags of leftovers.) To use frozen soup, defrost in refrigerator for 8 hours. Place in a microwave safe dish and warm.

Chicken Rice Soup in a Jar
Makes "A LOT"!


3 cups uncooked long-grain brown rice
3/4 cup chicken bouillon granules
2 tablespoons tarragon
2 tablespoons dried parsley flakes
1 teaspoon pepper


In a quart jar, Layer 1:  rice; Layer 2: Insert a plastic bag into the open space at the top of the jar.  Fill with bouillon, tarragon, parsley flakes, and pepper.  Close the bag with a twist tie.  


Finishing touches: Decorate the lid with fabric and colorful ribbon. 

Cooking Instructions:  

1 jar Chicken Rice soup mix
18 cups water
1 1/2 tablespoon butter
1 pound cooked chicken, cubed
3 carrots, sliced


In a large stockpot, combine soup mix, water, and butter.  Bring to a boil; reduce heat.  Add chicken and carrots; cover and simmer for for 30-35 minutes or until the rice is tender.  






Cheesy Thyme Popovers

Serves 6

1 cup 2% milk

1 cup flour

3 large eggs

2 tablespoons butter, melted

1/2 teaspoon thyme

2 ounces cheddar cheese, cut into twelve 1/2-inch cubes

Salt to taste

Preheat the oven to 425 degrees. Grease a standard 12-cup muffin pan.

In a blender, blend 1 cup milk, 1 cup flour, eggs, butter, thyme, and 1/4 teaspoon salt until smooth. Fill each muffin cup halfway with batter and place a cube of cheese in the center of each.

Bake at 425 degrees for 25 minutes, then lower the heat to 350 degrees and bake for an additional 15 minutes.  

Banana Snowman
Serves 1


1 clementine, peeled
3 thick slices of banana
2 chow mein noodles
1 piece of tomato, cut into a triangle
1 (1/2-inch) cube Cheddar cheese
Black decorating gel


Place the peeled clementine in a bowl.  Poke a wooden skewer into the middle of the clementine.  Skewer the 3 banana piece, one on top of the other.  Top with the tomato triangle and cheese cube.  Stick one chow mein noodle on either side for arms.  Using decorating gel, make 2 eyes, a nose and three buttons.