I stumbled across this one on AllRecipes.com and oh my goodness it is delicious. I love cilantro so I add a bit extra. The only problem with this recipe is that it only serves 6 (or 4 in big bowls). Next time I make it (which will be soon) I'll be attempting to double the recipe. The original recipe was for "spicy" chicken soup but I don't find this soup spicy at all. It has maybe a little heat so I'm calling it "somewhat spicy."
Somewhat Spicy Chicken & Rice Soup
- 1 large chicken breast, cooked and cubed (I cubed mine then threw it in the food processor so I'd have shredded chicken)
- 2 celery ribs, chopped (I used food processor on all veggies since I don't like veggies and I was trying to disguise them a little)
- 2 medium carrots, chopped
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried mustard
- 1/4 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 6 cups water (or 6 cups chicken stock - omit bouillon cubes)
- 5 chicken bouillon cubes
- 1/2 cup uncooked long grain rice
- 1/4 cup minced fresh cilantro (I used 1/2 cup)
Cook your chicken (seasoned with salt & pepper; remove from pan and cube/shred. If you're using already cooked chicken (such as rotisserie) you'll just add the chicken later.
In same pan cook celery, carrots, green pepper, and onion in a little oil until veggies are tender. Add spices and cook for another minute.
Add water, bouillon cubes, rice, cilantro and cooked chicken. Bring to a boil. Reduce heat and simmer for 15-20 minutes (I followed the cooking time of the rice I used).
Yum!
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