By Teri Cayton
The Parsons Advocate
I hope this finds all of you at your destination if you are traveling. Hoping you are safe and sound with family and friends for a joyous Christmas season surrounded with warmth and happiness. Momma Said, “Take stock of what you have and be happy, there are others who don’t have any of what you have.”
Christmas is a time of love and sharing and being with the people who mean something in your life. There are a lot of people who don’t have that, so maybe think about some of what you have and share it with others or volunteer at the local food pantry or homeless shelter. Momma Said, “Love can conquer the world so spread it around.”
It is a hard time for a lot of people especially our veterans. Many are homeless and just need a little something to let them know they are not forgotten. Depression is a very real disease and many people suffer more at this time of year. Please reach out to friends who suffer and give them a call or a short visit. Momma Said, “It could save a life.”
Christmas is a hard time even for me, I always get melancholy and blue, thinking of loved ones no longer with me. I try to stay cheerful but sometimes it is just a mask so I don’t bring others around me down. I just wish the merchants didn’t drag the season out for so long. I am so burned out by the time Christmas actually gets here that I am actually thankful when it is over.
I know that is not the way to feel because that is not the reason for Christmas. My family is spread out and we don’t get together much anymore, I am at fault for that as well, but I just don’t like to be around people much anymore. I need to try harder to be a better sister, aunt and friend. Wish me luck.
Chicken or Turkey Lemon Rice Soup
Ingredients
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1⁄2 cup short-grain or Arborio rice
• 2 tablespoons fresh lemon juice
• 2 large eggs
• 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (SUBSTITUTE YOUR LEFTOVER TURKEY)
• Salt and pepper to taste
• 1⁄4 cup chopped fresh parsley
Instructions
• Heat olive oil in a large pot over medium heat. Saute the onion, carrots, and celery for about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
• Add the broth and rice and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
• Meanwhile, prepare the egg mixture. Beat the eggs and lemon juice in a medium bowl. Slowly ladle a cup of the hot broth into the egg mixture, whisking continuously.
• Gradually add the egg mixture to the soup, stirring constantly. Continue to cook on low heat for a few minutes until the soup thickens.
• Stir in the chicken and season with salt and pepper.
• Garnish with fresh parsley.