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.
Delicious! I did make a few changes. I used less salt and pepper and added 1 tablespoon dried onion flakes. I also used cooked rotisserie chicken pieces. Great soup to bring to a friend who is sick! Another tip is to drain the chicken and rice from the broth if not serving immediately. It prevents the rice from overcooking. When you are ready to serve just add the broth back. Thanks for the recipe!
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