Glad to hear I'm not the only one on "yuck patrol." I am always looking for suspicious stuff in my food. If I don't recognize it or don't like its looks, it gets pushed to the side. I'm always amazed at people who really eat every single thing on their plate. Here 's the recipe. I found it on Allrecipes. Really pretty simple and straightforward, but the lemon juice and wine add a nice taste. Creamy Chicken Rice Soup INGREDIENTS: 1/2 cup chopped carrot 1/3 cup finely chopped onion 1/3 cup chopped celery 2 tablespoons butter or stick margarine 1/4 cup all-purpose flour 2 (14.5 ounce) cans reduced sodium chicken broth 2 cups cooked long-grain rice 1 cup cubed cooked chicken 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1 cup 2% milk 2 tablespoons lemon juice 1 tablespoon white wine DIRECTIONS: 1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

I'm terrible with remembering the price of things, but I did just stock up because split chicken breasts were on sale for $1.29/lb. I almost exclusively buy BSCB because I cut them into chunks and use them for pad thai, put them in salads, make a few different pasta dishes with them, etc. I also grill them to have with salad or veggies just for me and hubby on nights it's just us eating. But it's been so long since I cooked chicken with the bone in, I wanted to get some and the price was right. I also bought a couple packages of leg quarters because hubby and son prefer dark meat, while daughter and I prefer the breast. Anyway, boy did they have so much more flavor grilled with the bone!! I took some of the skin off to avoid the fat and calories, but I did leave a little bit on and that added so much more flavor as well. And they didn't dry out the way the boneless often does. I don't bother with wings much as they're too much fat and skin. And I rarely buy a whole chicken - if I do buy one, I buy it already cut up into pieces. Most of the time I buy halved breasts and leg quarters. My BIL used to be a meat wholesaler and altho he doesn't do it for a living any longer, he still has all his "connections" so every now and then I'll buy 10 pounds or more thru him. I usually am buying steak tips and/or ribs and shrimp at the same time, so I can't really say what I'm paying individually for each. I know I'm paying a lot less than in the store, and I'm getting far better quality because it's restaurant grade - especially the beef. Lisa

Thanks engineer. This is such a different style of Borsche then what I have ever seen and I really think that I would like the addition of chicken. I have only seen it with beets alone. I can get some great beets at the Farmers Market during the summer so I am looking forward to trying something different to use with them.

Chicken and sliders! Are you ready? Here goes: Season chicken pieces (with skin and bone for best flavour) with salt, pepper, and a bit of poultry seasoning. Brown chicken pieces in a large stock pot, using a little oil or margarine (butter will burn) if needed. I like to use a mix of breasts (for meat) and legs (for flavour). Add 1/4 cup white wine to the pot to deglaze (watch out, it spatters! And do it off the burner to prevent a blaze. This isn't flambe after all LOL. And this step is optional). Add enough water or chicken stock to cover pieces plus a bit more. Add a quartered onion, a carrot cut in two inch pieces, and a stalk of leafy celery cut in two. Add some peppercorns (about five). Bring to a boil or simmer, and allow to boil/simmer until the meat is tender and cooked through. If dh and dd aren't home I can add the veggies and they don't know. If they are home and will notice, I make do with onion powder. Sad but true! Now some notes. Bringing the pot to a gentle simmer, never allowing it to boil and keeping the chicken in for a very long time will yeild a flavourful clear base. Boiling it harder means the chicken will cook faster and you will get a good enough broth in a short time....but you will have to scoop foam and the base may be cloudy. I am not a purist. I go for the "boil it like crazy" camp so I can realistically get dinner on the table before midnight ;). Strain the broth, reserving chicken and discarding the veggies. Or, you can chop the veggies and return to the broth but they are very soft! Defat the broth if desired. You can now chill the broth and chicken separately to finish another day, which makes it easy to lift the solid fat off the broth if you want. Taste the broth. Season with salt and pepper, and some bouillon powder if needed. You want a nice flavourful broth or your finished dish will be bland. Dip out 1 cup (8 ounces). Bring broth to a boil. In a food processor fitted with the metal blade, combine four to five cups of all purpose flour, a dash of salt, some pepper, and a knife tip of baking powder (less than 1/4 tsp). Pulse once or twice to combine. Beat one egg with a tbsp or so of water. Stir into reserved broth (it can be warm, but not scalding hot or you will have scrambled eggs). Start the machine, and slowly drizzle the liquid in. Allow to process until the dough comes together and follows the blade around the bowl. This is "kneading" the dough for you. If it does not come together after a good minute, add a bit more water until it does. Remove dough from processor, divide into four pieces, and wrap individually in plastic wrap. Let rest at least 20 minutes. Roll out dough, using flour liberally, until desired thickness. Not too thick, these are nice toothsome noodles and you don't want bricks! Cut into strips then across into rectangles. Drop into boiling broth, stirring after adding to keep them from sticking. Repeat with remaining parts of dough. After you add the last noodle, let the pot boil for a few minutes to make sure they are all cooked through, stirring often. If the juices are not a thick gravy by now, you can add a flour/water slurry to thicken more. Pull cooked chicken from bones, discarding any skin or ick (rofl!). Stir meat back into the pot with the noodles and gravy. My mother would reserve the meat for another use, and serve the above with fried chicken. We eat this with mashed potatoes and corn....the only time I ever knew my mother to serve more than one starch at a meal! It reheats well, but you might want to add some water as the juices really thicken after refrigeration.