Mexican Chicken Soup
Prep time:
Cook time:
Total time:
Yield: Serves 6
I find the smell of this soup alone soothing. I love the scent and flavor of thyme, and it is prominent here. I also love to taste the Spanish rice with every bite. Nurture yourself with this soup when you've come down with a cold. It makes you feel nourished, and it's just the right amount of food.
Ingredients
Spanish Rice- 1 tablespoon olive oil
- 1/4 cup chopped white onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 cup chopped tomatoes
- 1/8 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 1/2 cups brown rice
- 3 cups chicken stock or vegetable stock
- 1/2 teaspoon salt
- 1 cup coarsely chopped onions
- 1 cup peeled, cubed carrots
- 1 cup coarsely chopped celery
- 3 tablespoons olive oil
- 8 cups chicken stock
- 1 cup cubed potatoes
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 whole boneless chicken breast, cubed
- 3 ears of corn, cut in half
- 3/4 cup fresh Salsa (recipe follows)
- 1 ripe avocado, cubed
- 1/2 cup cilantro leaves (about 1 bunch cilantro)
- 1 cup chopped tomatoes
- 1/4 cup cubed red bell pepper
- 1/4 cup diced red onion
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons freshly squeezed lime juice
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Instructions
- To make the rice:Heat the olive oil in a big soup pot over low heat, add the onions, celery, carrots, tomatoes, and sauté, stirring, for 3 minutes. Add the spices, rice, stock, and salt. Cover and bring to a boil, then reduce heat and simmer, covered, for 45 minutes.
- To make the soup: Put the onions, carrots, and celery in the olive oil in a large sauté pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.
- Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1-1/2 cups of soup into each bowl along with ½ ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.
- To make the salsa: Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
