Chicken Broth with Rice, Arugula and YogurtI always have a quart of chicken broth in the fridge and a quart in the freezer. Once a week I make broth with the roaster bones from Sunday. I freeze a tray of cubes as a treat for Lux, or to use in cooking in making swift sauces. I also steam rice daily, for the kids snack after school, for dinners, to add to Lux's dinner, whatever. Sometimes I eat hot rice with milk and maple syrup and ground flax seeds for breakfast! For this soup I combined the broth and rice and added lovely leaves of crispy and spicy arugula and topped it off with a spoonful of fat free yogurt. A tasty snack after stomping in the 34 degree woods for 2 hours this morning!
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