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
- 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
- Cook rice according to directions (or use rice cooker with 1 cup rice and 2 cups of the water/chicken stock)
- 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)
- Remove from heat, skim off any fat and floaters from stock. Shred cooked chicken, and set aside in a separate bowl
- Cut tortillas into small strips, seasoning with lime juice, salt and pepper. Bake until crispy in toaster oven
- When ready to assemble soup, put rice, chicken, red onion and tomatoes in bowl. Fill with broth, and top with cilantro and tortilla crisps
- Slurp up that soupy goodness!
What’s your favorite way to comfort yourself when you’ve got a cold?