Mexican Chicken Soup
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| drweil.com |
| nurture yourself with this soup when you've come down with a cold. it makes |
| you feel nourished, and it's just the right amount of food. |
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| | spanish rice: |
| 1 Tbsp | extra-virgin olive oil |
| 1/4 cup | chopped white onion |
| 1/4 cup | chopped celery |
| 1/4 cup | chopped carrots |
| 1 cup | chopped tomatoes |
| 1/8 tsp | cayenne pepper |
| 1 Tbsp | paprika |
| 1-1/2 cup | brown rice |
| 3 cup | chicken or vegetable stock |
| 1/2 tsp | salt |
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| | soup |
| 1 cup | coarsely chopped onion |
| 1 cup | peeled, cubed carrots |
| 1 cup | coarsely chopped celery |
| 3 Tbsp | extra-virgin olive oil |
| 8 cup | chicken stock |
| 1 cup | cubed potatoes |
| 1/4 tsp | thyme |
| 1 | bay leaf |
| 1 Tbsp | salt |
| 1 | whole boneless chicken breast, cubed |
| 3 ear | of corn, cut in half |
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| | garnish |
| 3/4 cup | fresh salsa |
| 1 | ripe avocado, cubed |
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| to make the rice: heat the olive oil in a big soup pot over low heat, add |
| the onions, celery, carrots, tomatoes, and saute, stirring, for 3 minutes. |
| add the spices, rice, stock, and salt. cover and bring to a boil, then reduce |
| heat and simmer, covered, for 45 minutes. |
| to make the soup: put the onions, carrots, and celery in the olive oil in |
| a large saute pan. cook over low heat until they become limp. add the stock, |
| potatoes, thyme, bay leaf, and salt and bring to a boil. reduce heat and |
| simmer, covered, for 30 minutes. |
| add the chicken. cook for 15 more minutes and add the corn. continue to |
| cook for 5 more minutes. |
| put 2 tablespoons of rice into each of 6 soup bowls. ladle 1 1/2 cups of |
| soup into each bowl along with 1/2 ear of corn. garnish with 2 tablespoons of |
| salsa and 1 tablespoon of avocado. |
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| serves 6 |
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| nutrients per serving: calories 486 fat 15.2g saturated fat 2.7g (28.2% of |
| calories from fat) protein 8.9g carbohydrate 25.2g cholesterol 24.4mg fiber |
| 7.1g |
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| this recipe is from the healthy kitchen - recipes for a better body, life, |
| and spirit by andrew weil, m.d and rosie daley (knopf) |
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| (ID: 1759) Mirror: rec.food.recipes: Thu, Aug 4, 2005 |