Chicken Rice Soup
Do you have left over chicken in the fridge? I had a whole chicken from the day before already seasoned and cooked, so I decided to use some to make soup. Here a quick and easy recipe.
Ingredients
2 tbs of virgin olive oil
1 shallot
3 mini bell peppers ( I used yellow, red, and orange peppers)
1 clove garlic, minced
2 tbs of sofrito
2 tbs of chicken bouillon powder
1/2 tbs of Sazon Goya with culantro y achiote
1 tsp of salt
1/2 tsp of black pepper
1 cup of tomato sauce
2 small potatoes cut into small pieces
2 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)
2 1/2 cup shredded chicken already cooked
2 cups of cooked white or brown rice
8 cups of water
Cilantro for garnish
Heat extra virgin olive oil in a large soup pot over medium heat. Add shallots, peppers, garlic, and carrots.
Mix everything together sauté for 5 minutes. Add the water, sofrito, chicken bouillon, Sazon, tomato sauce, potatoes, shredded chicken, salt, and pepper.
Cover the pot with a lid then simmer for 10-15 or until vegetables are very tender, stirring occasionally.
Add the rice then stir to combine. And continue cooking for about 15-20 minutes.
Taste then add more salt and pepper to taste, if needed. Serve in bowls and garnish with cilantro.
Enjoy!
I make soup once a week, it’s a tradition in my family.
I remember as a little girl watching my grandmother make chicken soup or Cornish hen soup in Puerto Rico, omg so delicious. I remember her having a vegetable garden, and used fresh herbs in her soup.
My mom also made chicken soup in the cold winter nights in the Bronx, but she also made it in the summer that never stops us from enjoying soup.
We also cook white rice and serve it on the side and add it to the soup. This is always optional to add the rice but in our family is a tradition.
In this recipe I decided to add cooked rice instead of the traditional noodles, and it came out so good my family enjoyed it so much they asked for a second bowl😃.
We also serve it with avocado on the side, but didn’t have any at the time. But do try it adding avocado in the soup, you will enjoy it.
Extra virgin olive oil
shallot
Mini red bell peppers and garlic clove.
Slices carrots
Sofrito
Potatoes
Chicken bouillon powder
Sazon con culantro and achiote
Salt
black pepper
Tomato sauce
Shredded cooked chicken
Cooked riced
Chicken Rice Soup
Recipe details
- 6 Servings
- Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Comments
Share your thoughts, or ask a question!
What is sofrito and SozonGoyo w culanto never heard of these items