Chicken Soup with Vegetables and Rice (Caldo de Pollo con Arroz)

Chicken Soup with Rice (Caldo de Pollo con Arroz). This is a soup that I prepare typically with all that leftover turkey I find myself with after the holidays. But I have also been known to pick up a rotiserrie chicken from my local market for a quick semi-homemade version of this recipe. But my favorite way to enjoy this recipe is preparing it with homemade chicken stock from chicken I cooked low and slow on the stove top. Either way you decide to prepare this recipe, it’s delicious with all of it’s simple and fresh ingredients. If rice is not your favorite, try adding some cooked pasta noodles or shells. One of the only reasons to enjoy the cold weather months is a big bowl of homemade soup!

Ingredients
6 to 8 cups chicken broth,store bought or homemade recipe below (I like mine with alot of broth, so I add 8 cups)
4 cups diced cooked chicken  or turkey (I used both white and dark meat from roasted chicken)
1/2 cup diced sweet onions
3 cloves garlic, minced
1 to 2 serrano or jalapeño pepper, minced
2 large roma tomatoes or tomatillos, diced
1 large russet potato, peeled and diced
2 stalks celery, diced
2 carrots, diced
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lemon, plus more for garnish
1 tablespoon red wine vinegar
2 bay leaves
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
Salt to taste

Tips~ Preparing Homemade Stock/Broth by cooking about 2 to 3 pounds of chicken thighs or breast with the skins on. Cover with water 2 inches over chicken, season to taste with salt. Add chopped onion, bulb of garlic,2 carrots, 2 celery stalks, handful of cilantro, 1 teaspoon peppercorns and 1 to 2 chile peppers of your choice. Bring to a boil, reduce heat to simmer, skimming off the top, and cook for 45 to 60 minutes. Strain and discard solids, shred or dice chicken when  cooled. Chill stock overnight before using it. This will make it easier to remove the fat (top layer) before adding it to your favorite recipes.

 

For Rice
2 cups long grain rice (I use jasmine rice)
1 teaspooon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon turmeric
3 cups water

Directions

1. Add the broth to a large pot and bring to a boil. Add all of the ingredients as listed, allowing the soup to come up to a boil before adding the seasonings.

2. Reduce heat, cover and continue cooking for 35 to 40 minutes or until the potatoes are tender. Taste for salt and other spices. Season to taste.

3. While soup is simmering, prepare the rice. Add 2 cups long grain rice, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 teaspoon turmeric and 3 cups water in a pot. Stir gently, cover and bring to a rapid boil. Reduce heat to low and continue cooking for 18 to 20 minutes or until liquid evaporates. Remove from heat and let stand for 20 minutes. Fluff with fork before serving. Serve soup with rice, garnish with cilantro and lemon wedges. Yields up to 8 servings.

Tips~ you can prepare this soup in the slow cooker as well. Add all the ingredients, minus the cooked rice and  cook on on high for 4 hours or on low for 6 hours. This is a great recipe using any leftover chicken, turkey, pork or beef roast. Or just add more veggie varieties for a meatless option.