The Recipes

Chicken and Rice Soup

It's nice and chilly outside, so it seemed the perfect night for a comforting bowl of soup.  SO much better than the stuff I ate out of a can as a kid.  Be forewarned:  It has a little bit of a kick, so adjust the amount of chilis you use if you don't love spice the way I do.

Chicken and Rice Soup


- One chicken breast on the bone, skin removed (equals two chicken breasts once deboned)
- scant palmful of coriander seeds
- scant palmful of black peppercorns
- 1 large onion; 1/4 quarter cut into two pieces, the rest diced
- 3 carrots, one cut into large chunks and the other two peeled and diced
- 3 ribs celery, one cut into large chunks and the other two diced
- 3 cloves garlic, one peeled and the other two minced
- 1 fresno chili, finely diced (remove all or some of the seeds and ribs to reduce the heat level)
- 1 fresh cayenne pepper, finely sliced (remove all or some of the seeds and ribs to reduce the heat level)
- 4 cups of water
- palmful of paprika
- pinch of saffron threads
- 1 14.5-oz. can of diced tomatoes
- 1/4 c. chopped green chilis from a can
- salt
- pepper
- olive oil
- fresh flat-leaf parsley, chopped
- fresh cilantro, chopped
- 1/2 c. of rice per serving

In a medium pot, add the chicken, coriander seeds, peppercorns, water, whole garlic clove, and large chunks of vegetables.  Season liberally with salt.  Cover and simmer, allowing the chicken to poach for 12-15 minutes.

Meanwhile, heat a light layer of olive oil in a large dutch oven.  Add the onion, carrots, and celery, and season with salt.  Allow them to soften for 7-8 minutes.  Add the garlic and fresh chili peppers; cook for another 2-3 minutes.  Add the paprika and saffron and stir to combine.  Add the tomatoes and green chilis and season again with salt, and allow it to cook while you deal with the chicken.

Remove the breasts from the bone and discard the bone.  Strain the stock thoroughly and add it to the soup pot.  Shred the chicken using two forks.  Add it to the soup.

Cook the rice according to package instructions; generally about 35-40 minutes.  When the rice is cooked, add the chopped herbs to the rice.  Put the rice in a bowl, and ladle the soup over the top.  Top with more of the fresh herbs.  Store the leftovers without rice; you can add it in when you reheat/defrost the leftover soup.