Wednesday, October 13, 2010

Soothing Texas chicken and rice soup

The weather is changing fast and before we know it, its winter. With that being said cold and flu season is creeping up slowly.  When fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This healthy version filled with vegetables, garlic and jasmine rice is guaranteed to hit the spot and soothe what ails you.

Texas Chicken and Rice Soup
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 large diced tomato, or subs. small can of diced whole tomatoes 
  • 3 fresh large garlic cloves, minced
  • 3 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 3 corn cobs, cut into 3rds (can substitute w small can of whole corn)
  • 6 fresh thyme sprigs
  • 2 bay leafs
  • 2 whole dried Serrano chili's
  • 2 quarts chicken stock or broth
  • 1 cup of water
  • 1 cup jasmine rice, can subs. with any rice
  • 1 whole boiled chicken, that has been cut up into small pieces
  • sea salt, to taste
  • ground black pepper, to taste
  • add more water as needed
Boil the chicken and save stock for soup. Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, thyme, chili's, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil.  Add in the corn, tomatoes and chicken; season with salt and pepper. Cook on medium-low for a half hour than add rice and cook again until the rice is tender-about 30 minutes.  Serve hot.
*serve with hot flour tortillas and honey iced green tea

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