Chicken Vegetable Rice Soup & Cherry Chocolate Dump Cake


My son and his girlfriend have been “plague” victims all week. I know he’s sick when he pays to go to the doctor (he currently does not have health benefits). When I asked what people wanted for Sunday Roast this week… Soup was pretty unanimous. It took a while to narrow down the variety of soup – ruling out cream soups, minestrone, etc. etc… but everyone settled on Chicken…. originally noodle but most everyone likes rice better and, obviously, LOTS of vegetables!


Started with onions, celery, and carrots sauteed in a bit of olive oil. Then two Gigantic cans of low sodium, fat free chicken broth. Added a can of salt-free corn and low-sodium canned green beans – next frozen okra and lima beans. Then I “picked” and cut up the meat from a store-made rotisserie chicken. Spices: freshly ground pepper, Herbs de Province, tarragon, thyme, poultry seasoning, marjoram, and 1c pinot grigio. Simmered everything for approximately 1 hour. The kids had cooked up a pot of Asian short-grain rice. Served up: 1 or 2 scoops (personal choice) rice topped with chicken and vegetables and broth. Very hearty and everyone seemed satisfied.


My turn to do dessert so nothing too imaginative – good old fashioned Dump Cake. Bottom layer: two cans of low sugar cherry pie filling – in honor of my Heart, added 1c Creme de Cocoa and a handful of chocolate chips – topped with DRY (yes… dry, right out of the package) yellow cake mix (cheapest brand you can buy) – topped with one stick of butter cut into cubes and covering the cake mix. Bake at 350-degrees for about 50 minutes, until golden brown. Let sit for approximately 15-minutes before serving and top with whipped cream. Pretty much a no-brainer but one my kids’ favorites. YUM!

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