Thursday, March 13, 2014
spicy chicken soup
Here's another great recipe from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals. If you haven't already entered the giveaway to win a copy of this book, you can do so here.
If you like chicken soup, you'll love this spiced-up version! It's similar enough to that down-home traditional favorite to make you all warm and fuzzy inside, but it's different enough to make your everyday dinner a fiesta!
I made a few changes to the recipe when I tried it. We had leftover chicken in the freezer, so I used the leftover meat and 8 cups of chicken broth - it worked perfectly! We also topped ours with our favorite pico de gallo. Absolutely delicious. You really can't go wrong no matter what you do!
Spicy Chicken Soup
from Gooseberry Patch's Good-for-You Everyday Meals
1 lb. chicken breasts and/or thighs
1 onion, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
4 carrots, peeled and thinly sliced
8 cups water
salt and pepper to taste
3/4 cup brown rice, uncooked
Garnish: lime wedges, avocado slices, shredded Monterey Jack cheese
In a large soup pot over medium-high heat, combine all ingredients except rice and garnish. Bring to a boil; reduce heat to medium-low. Simmer, partially covered, for 45 minutes, or until chicken juices run clear. Remove chicken and set aside to cool, reserving broth in soup pot. Return broth to a boil; stir in rice. Reduce heat to low and simmer, covered, for 45 minutes, or until rice is tender. Meanwhile, shred chicken, discarding skin and bones. When rice is tender, return chicken to the pot and heat through. Serve soup in large bowls, garnished with a squeeze of lime juice, a few slices of avocado and a sprinkling of cheese. Makes 6 servings.