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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