My Favorite Chicken & Rice Soup
Cold weather means I break out all my soup recipes and one I have been making on repeat here lately is my chicken and rice soup. It is hands down my favorite soup and heres why: think of that one restaurant that you grew up going to, where you always order the same thing and the staff knows your whole family...mine is a little Mexican resturant in my home town called La Casita. It's been there as long as anyone can remember, in fact my parents ate there when they were in high school! One of my most favorite, order every time menu items is the chicken & rice soup...with some crushed up tortilla chips on top, it literally and figuratively feeds my soul.
Thankfully my mom is an outstanding cook and with a little trial and error, she was able to recreate La Casita's soup PERFECTLY. It's a super easy, one pot soup thats ready to eat in 45 minutes and I'm sharing it with you all tonight!!
8 cups (2 cartons) Chicken Broth
1 lb. Raw Chicken Tenders
2 Large Carrots
2 Stalks Celery
1 can Diced Tomatoes
3/4 cups Jasmine Rice
Salt & Pepper to taste
Begin by boiling the chicken tenders in water in a medium pot. Use a fork to check that they are completely cooked through. Drain water and place to the side.
While your chicken boils, in a large pot combine the chopped carrots, celery, can of tomatoes (don't drain), rice, salt and pepper. (**Pro Tip: make sure that the rice is not at the bottom of the pot, it may stick to the bottom and cause your soup to burn of you're not stirring regularly)
Using 2 forks, shred the cooked chicken and add to large pot with vegetable and rice combination.
Add chicken broth, cover and bring soup to a boil stirring occasionally.
Reduce heat to medium-low and cook, stirring occasionally, for 30-45 minutes.
Serve hot with crushed tortilla chips of you like!!
Told you guys!! Easiest soup ever! It's full of flavor and so hearty and filling!! I hope you love this one as much as I do!