Hurricane Irma Chicken and Rice Soup for #SoupSaturdaySwappers

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I had plans to make a great soup I used to make for us from time to time, but Hurricane Irma blew that plan out the window, and made me rethink.  

This month's theme for Soup Saturday Swappers is Quick Weeknight Soup, but because we had a hurricane in our part of the world and were without power for a couple of days, I wasn't sure I'd be able to participate. But I pulled a few things from the freezer and made up a soup.
Hurricane Irma Chicken and Rice Soup for #Soupsaturdayswappers

Amy of Amy's Cooking Adventures is our hostess this month and I think this would be just about perfect for any busy household for a quick and tasty soup.
BTW-  Soup Saturday Swappers is a great group of bloggers who get together once a month, the third Saturday to be exact, and post a soup they made.  Wendy Klik of A Day in the Life on the Farm started it.  There's a theme and a hostess for every month and we all make a soup to go with the theme. Last month it was Copycat soups and I made my version of Zuppa Toscana and it was so good.  
But this month, the theme is Quick Weeknight Soups and this was a quick one, and I gotta keep saying it, totally delicious.
I'm calling it Hurricane Irma Chicken and Rice Soup.
And actually I think this would also be great for any quick weeknight soup as it depends on odds and ends from the freezer.
I had a little chicken, some Mexican Rice, some chopped Tomatoes and some pork stock in the freezer along with some frozen jalapenos, and then I dolloped it with a little creme fraiche, cause I had some in the fridge. 
And you know what, it all tasted pretty darn good, when I combined it. 
The broth was rich and tasty, the tomatoes added some umami, the rice and jalapeno's added a little 'piquant' and honestly, I'm going to make it again and again.

Yield: 2-4 servings

Hurricane Irma Chicken and Rice Soup

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
This soup is a quick,easy and delicious soup for those busy weeknights. And best of all, it's great for lunches as well. Customize it to your heat level and use up leftover frozen rice, chicken, tomatoes and chiles.

INGREDIENTS:


  • 6 cups pork, chicken, beef or vegetable stock - I used unsalted Pork stock from my freezer
  • 1 cup cooked chicken, cut into dice (leftover rotisserie chicken is great here) from the freezer
  • 1 tomato chopped fine (or 1 cup frozen chopped tomatoes)
  • 1-1 1/2 cups prepared Mexican rice (I used some from the freezer)
  • 1 jalapeno, chopped
  • 1/2 - 1 tsp. Cumin
  • 1 teaspoon creme fraiche per serving, optional

INSTRUCTIONS:


  1. Thaw and heat the stock, add the chopped jalapeno, let cook for 5 minutes, then add the tomato, let simmer 5 minutes, add the chicken and rice and heat through, let it cook for an additional 5 minutes or so. Taste and add the cumin, 1/2-1 tsp, to your taste. To serve ladle it into a bowl, and top with a teaspoon of creme fraiche if desired. Enjoy.
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