Chicken and Rice Soup
The ultimate home remedy: a warm broth filled with shredded chicken, tender rice, and fresh veggies.
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65 min
Easy
Mexicana Casera
6 servings
The story behind
To me, this soup is the absolute heart of home cooking. It doesn't matter if you're under the weather or just had a long day—one spoonful and everything feels better. I love how versatile it is; some days I add extra carrots, others more rice, but the secret is always letting the chicken simmer slowly to release all its flavor. It’s perfect for a Sunday lunch or a light dinner. If you squeeze some fresh lime in there and add a touch of spicy oil, trust me, it’s a game changer.
Instructions
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1Boil the chicken in water with the onion and salt until it’s tender enough to shred easily.
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2Remove the chicken, shred it, and put the meat back into the pot.
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3Add the diced carrots and the rinsed rice; the rice will soak up all that rich broth and become super soft.
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4Toss in the cilantro sprig for that fresh, aromatic touch.
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5Let everything simmer on low heat until the rice and veggies are perfectly cooked.
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6Serve it piping hot in a deep bowl. It pairs amazingly with a cold lemonade or hibiscus tea!
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