2 cloves garlic, minced
2 tablespoons olive oil
2 pounds fresh skinless, boneless chicken breast halves
2 bone-in chicken thighs
1/2 pound browned beef
2 cups peas
2 eggs
1 cup milk
1 teaspoon dried minced onion
4 medium onions, coarsely mended
1 1/2 teaspoons salt
1 tablespoon dried basil
3 cubes chicken bouillon
1 (2 ounce) can tomato paste
1 can chicken bouillon cube
1 (15 ounce) can whole kernel corn, undrained
3 cubes chicken bouillon cube
1 cup beef broth
3 (15 ounce) cans salmon, drained and flaked
1 cup chopped celery
2 teaspoons dried basil
2 teaspoons dried oregano
1 tablespoon dried sage
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup corn starchy cereal
In a medium saucepan, melt olive oil and add chicken and turn to coat; remove cranberry cans (if the protein alone is too that thick for you to handle, you can order a kit with a plastic bag).
Saute garlic in olive oil for about 10 minutes or until fluffy.
Add chicken and brown in oil until chicken takes on a crisp sheen. Add peas, eggs, milk, cinnamon, salt, basil, broth, salmon, celery, basil, oregano, sage, pepper, salt and bouillon cubes. Mix together thoroughly and serve.
Cover soup container with lid, making sure rice layer is in the center. Drop chicken into copper bowl and shake to coat, while thoroughly mixing with water. Place with rice layer in bottom of plastic bag; seal ends.
Using mesh strainer, pour over chicken in bowl and toss water and taco seasoning into dish.
Return chicken to saucepan and add water, browning and stirring briskly as needed. Add lemon vinegar. Heat through and serve with spicy rice.
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