Tuesday, May 18, 2010
Kick Sickness Soup
I have been making this mexican spicy soup for a long time now. It really does kick any sickness' rear. The problem is, I tend to be the one sick. I need to make some and freeze it for when I get sick next time. We have been fighting a bad flu bug here. Jordan, Me, Randy have all got it. Taylor is the only one who fought it off... so far. So my appetite is back, but shaky. I am making my soup because it is good, and I know it helps knock out illness.
Here is the tricky part. In the past I never measure. I just add and keep tasting. So I am going to attempt to give you a baseline on how to make it. The base is really simple.
100 oz of chicken broth + 50 oz water in an extra large saucepan.Bring to a boil.
Add 4 Chicken breasts and 2 cups uncooked Jasmine Rice.
1 TB salt
1 TB pepper
1 TB italian seasoning
Cover and cook until chicken is tender and falling apart. (Usually 20 - 30 min)
On the side chop up cilantro, jalepeno, onion, avocado.
Serve up a bowl of the cooked chicken and rice soup, on top put raw jalepeno, cilantro, onion and avocado. Serve immediately.