My family has an obsession with a particular soup from a local restaurant. Whenever the weather gets a little gloomy, or someone catches a cold, my kids beg me to pick-up soup from this spot. At the restaurant they serve a chicken broth based soup over their rice, topped with cilantro, avocado and onion with a warm side of tortillas. Lately, it seems the kids have been catching a cold every other week! Typically, when someone in the house gets sick, I make a classic Chicken Noodle Soup. However, with all the recent germs wreaking havoc, we have grown a bit tired of it. So, I recently attempted to recreate our favorite Mexican style chicken and rice soup and it turned out great! It’s a great copycat recipe, so close to the real thing. So today I am going to share the recipe.
Ingredients:
Whole chicken
1 white onion + more for garnish
1 bunch of cilantro
2 cloves of garlic
Knorr Caldo Con Sabor de Pollo (chicken bouillon)
Avocado
Mexican style rice (cooked -we cheated and bought some from the taco shop but you can make your own)
Salt
Instructions:
Rinse chicken and place in a large soup pot, cover with water (I used about 4.5 quarts). Peel an onion and cut it in half, drop it in the pot. Peel and place two garlic cloves in the pot. Cut the stems from the cilantro and place those in the pot. Bring the water to a boil and then let it simmer for a couple of hours until chicken is all the way cooked through. I added 6 tablespoons of the Knorr Bouillon and salt to taste (I used about a teaspoon). Let this simmer about a half hour more. Then remove the chicken from the pot and set aside. Strain the broth and return it to the pot. Shred the chicken carefully making sure to dispose of bones. Return the chicken to the pot. Dice up onion, avocado and cilantro leavesPlace a serving of rice in each bowl and then ladle the chicken and stock on top. Garnish with onion, cilantro leaves, and avocado. Serve with your preferred side of warm tortillas!
This soup is so tasty and great for cold fall and winter nights!
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