Dec 10, 2010

Somewhat Spicy Chicken Soup

This cold weather has me soup crazy lately.  I only have one brothy (as opposed to chunky) soup recipe and I have been on the hunt for a new one.  

I stumbled across this one on 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).


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