A few weeks ago, Hubby came down with a case of the sniffles, so it was time to bust out one of our surefire cold cures: Arroz con Pollo soup.

It’s a nice alternative to your traditional chicken noodle soup — and by taking a few shortcuts, it’s a simple enough meal to be able to throw together when you’re feeling under the weather.

Arroz con Pollo Soup 

Ingredients:

• 1 cup rice
• 12 cups chicken stock (or part water/part chicken stock)
• 4-5 boneless, skinless chicken breasts
• 1 medium yellow onion, peeled and chopped
• 1 clove garlic, chopped
• 4 medium carrots, peeled and diced
• 1 sprig cilantro – plus 1/4 cup, minced
• 1/2 red onion, peeled and chopped
• 2 roma tomatoes, diced
• 4 corn tortillas
• Splash of lime juice
• Salt and pepper, to taste

Directions:

1. Cook rice according to directions (or use rice cooker with 1 cup rice and 2 cups of the water/chicken stock)
2. Place water/chicken stock, chicken, yellow onion, garlic, carrots and sprig of cilantro in a large pot. Season with salt and pepper, and cook over medium-high heat for 30 minutes (or until chicken is cooked through)
3. Remove from heat, skim off any fat and floaters from stock. Shred cooked chicken, and set aside in a separate bowl
4. Cut tortillas into small strips, seasoning with lime juice, salt and pepper. Bake until crispy in toaster oven
5. When ready to assemble soup, put rice, chicken, red onion and tomatoes in bowl. Fill with broth, and top with cilantro and tortilla crisps
6. Slurp up that soupy goodness!

What’s your favorite way to comfort yourself when you’ve got a cold?