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Latin-Inspired Chicken Rice Soup

October 11, 2010

Latin-Inspired Chicken Rice Soup

Greetings, and a happy Columbus Day to everyone! I am fortunate enough to have today off, but Elysabeth wasn’t so I met her for lunch at her workplace. We’ve had a bit of a sniffly situation going on around the house as of late, so we’ve made a couple of soups to help move things along. I was inspired to make this one mostly because of leftover ingredients we had at the house and in the freezer. It’s not much more than a basic chicken soup, with a little help from some seasonings, that is topped with some fresh avocado, cilantro, chopped tomato and a squeeze of lime juice. Feel free to jazz this one up as you see fit, but it was a nice soup with a limited amount of work.

Latin-Inspired Chicken Rice Soup (Serves 6-8):

  • 1 lb. boneless, skinless chicken breasts (about 2 halves), cut into 1 inch strips
  • 6 bone-in skin-on chicken drumsticks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, cleaned, halved lengthwise, sliced thinly
  • 2 handfuls fresh green beans, trimmed, and cut into 1-inch segments
  • 1 28 oz. can diced tomatoes
  • 8 cups chicken stock or broth (I used half of each)
  • southwest-style seasoning (salt-free, like this)
  • kosher salt
  • freshly ground black pepper
  • olive oil
  • 4 cups cooked rice (whatever you like)
  • chopped cilantro (garnish)
  • sliced avocado (garnish)
  • chopped de-seeded plum tomato (garnish)
  • lime wedges (garnish)
  1. Heat 2 tbsp. olive oil in a large soup or stock pot over medium heat. Add onion and garlic, stirring occasionally until softened. Add about 1 tbsp. of the southwestern seasoning and stir to distribute. Try not to let garlic burn (much).
  2. Season the drumsticks with salt, pepper, and some more of the southwestern seasoning. Push onions and garlic to the sides of the pan and lay drumsticks down, skin-side first. Leave drumsticks in place for about 7-10 minutes, turn and cook another 7-10 minutes. If chicken starts to smoke turn the heat down a bit. You want the skin a bit browned and some of the fat rendered out to help cook the rest, so it shouldn’t be too hot.
  3. Pile drumsticks up on one side of the pot to make some room and add the breast pieces. Cook them until they’re lightly browned on all sides but not necessarily cooked through.
  4. Add carrots and green beans, and stir to combine thoroughly. Cook for a few minutes, stirring occasionally, then add the canned tomatoes and broth. Bring to a boil for 1 minute, then reduce to a low simmer.
  5. Simmer the soup for about 2 hours, stirring occasionally. At the end of cooking, remove any chicken bones, skin, and other fun inedibles you can with tongs and/or a slotted spoon. Add any recovered meat off these pieces back into the soup (or toss them to your dog!) and break any remaining large pieces of meat up inside the pot with the tongs.
  6. When ready to serve, season the soup with salt and pepper to taste (mine needed a lot). Serve over 1/2 cup of rice in bowls, and garnish with the avocado, chopped tomato, cilantro, and a squeeze of lime.
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