Chicken Soup

Seems as though we’re all feeling a bit under the weather, but not quite sick. So tonight we’re having chicken soup, even though it’s 99′ outside. Here’s my quick recipe for chicken and rice soup…

  • 3 Quarts Water
  • 2 Tablespoons Chicken Bouillon
  • 2 Cubes of Cilantro Bouillon
  • 1 tsp salt
  • 2 tsp black pepper
  • 3 cloves garlic
  • 1 small onion (diced thinly)
  • 1/2 – 1 cup thinly sliced carrots
  • 1 bag frozen peas (12 ounces)
  • 2 drained cans cooked chicken breast ( 9.75 ounces each)
  • 2 cups rice (before steamed)

Get your rice cooking in a separate pot / rice cooker. Put the water into a large soup sized pot preferably with a lid. Add all your spices and bring it to a light boil, stop and check the broth to see if it needs a little more of anything. It should be pretty thinly spiced since your just starting out. Add in the garlic and onions, let it come back into a boil and simmer for 5 minutes, repeat this process with the peas and then again with the carrots. Add in the chicken breast, break it up if you want it be more evenly dispersed but I prefer it chunky. Let it simmer for about 10 minutes. Then gently spoon in your rice and simmer on low(2-3min) to let the broth get into the rice and serve!


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