Thursday, February 16, 2012

Chicken and Rice Soup + Avocado, Cheese and Cilantro topping

OK, folks, this soup is DELICIOUS and super easy.

1 whole chicken, or pieces, or just breasts if you choose.
about 5 full sized carrots
about 5 stalks of celery
1 medium to large onion
1 lime
salt and pepper
+- 3/4 cup white rice

Place whole washed chicken in soup/bean pot and cover with plenty of water so you'll have enough broth for your soup. Add 1/2 onion, roughly chopped, add 3 stalks celery and 3 carrots. Salt and pepper the water. Boil whole washed chicken for about 45 minutes. Remove chicken from broth and strain broth into another pot. Skim off some of the chicken fat if you want to be relatively healthy. Add 2 chopped carrots and 2 chopped celery stalks. Also chop the remaining onion and add to broth. Squeeze lime into soup. Throw in about 3/4 cup uncooked rice. You can add more or less depending on your preference. Bring to a boil and cook until veggies are tender and rice is cooked, 15 minutes or a little more. Remove the skin from your chicken and de-bone. Add chopped chicken back to the soup and you are ready to fix your bowl.

Here is what makes it all so delicious. Smash up about 1/4 an avocado per serving with a fork. Stir this in with about 1/4 cup shredded cheese to each bowl. Make sure the cheese and avocado are all stirred in and melts into the broth. Top with fresh chopped cilantro and enjoy.

Alternate method: Omit the rice, and add fresh fried tortilla strips for chicken tortilla soup.

Trust me, easy and tasty! This makes quite a bit of share!

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