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Categories:
water chicken garlic onion chicken broth brown rice stalks celery carrots cabbage water fresh jalapeno black pepper salt cayenne pepper lemon juice
Viewed: 44 - Published at: 4 years agoIngredients
- 3 cups Water (add An Additional Cup If Needed)
- 2 whole Bone-in Chicken Breasts (or The Breast Meat From A Rotisserie Chicken)
- 4 whole Chicken Tenderloins (or Additional Rotisserie Chicken)
- 3 cloves Garlic, Minced
- 1/2 whole Onion, Diced
- 7 cups Chicken Broth
- 1 cup Brown Rice, Uncooked
- 3 stalks Celery, Sliced
- 3 whole Carrots, Sliced
- 1/2 heads Cabbage - Thinly Sliced
- 2 cups Frozen Green Beans
- 1 cup Water
- 2 whole Fresh Jalapeno, Seeds Removed
- 1/2 teaspoons Black Pepper
- 1 pinch Salt To Taste
- 1 pinch Cayenne Pepper To Taste
- Fresh Lemon Juice To Taste
Method
- Combine 3-4 cups water and the chicken breasts and tenderloins in a stock pot. Bring to a boil and cook until the meat falls off the bone, about 1-2 hours.
- Turn down the heat and remove chicken from the pot. Shred chicken with a fork. Alternatively, you can use the meat from a rotisserie chicken to save time. Return chicken to the pot and add the following: garlic, onion, 7-8 cups chicken broth and the brown rice. Cook until rice is soft and cooked through (use the package for timing guideline).
- Then add celery, carrots, cabbage and green beans. Cook until veggies are semi-soft. This should take only a few minutes but use a fork or taste one to make sure they still have a little bite to them.
- While soup is cooking, using a blender, blend one cup of water with the fresh jalapenos, use 1 or 2 peppers according to your own taste. Add the blended sauce to the soup. Cook about 10 minutes longer, adding more water if necessary until you reach desired consistency. The soup will thicken once the rice is cooked.
- Before serving, remove any bones, garnish with cayenne pepper, salt and fresh squeezed lemon or lime. This soup freezes really well, and can be frozen in single one cup servings for reheating later.
