I know I’m supposed to make chicken stock from scratch, but at the tail end of a cold, who wants to fuss with that? I wanted some chicken soup, and I wanted it in an hour.
Spicey, Ricey Chicken Soup
- 3 qts. prepared chicken stock (I like College Inn brand)
- 1 large onion, diced
- 4 Tbs. olive oil
- 2/3 c. uncooked brown rice
- 3 stalks celery, sliced
- 3 carrots, sliced
- 1/2 c. parsley, chopped
- 1 28-oz can whole tomatoes, sliced thick
- 2 cloved garlic, crushed
- 1 lb. chicken tenders (boneless, skinless chicken breast)
- 1/4 tsp. cayenne pepper
- salt to taste
Saute the onion in 2 Tbs. olive oil. When onion is soft, stir in the rice. After a minute or two, add 2 cups water along with all other ingredients except for the chicken and remaining olive oil. Bring to a boil, cover and simmer for 45 minutes. Meanwhile, cut the chicken into small, bite-sized chunks and brown in the remaining 2 Tbs. olive oil. Add the chicken to the soup and cook for an additional 15 minutes. Season to taste.