One Pot Mexican Chicken and Rice Soup Recipe - Show Me the Yummy - Episode 29
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Cozy up with this One Pot Mexican Chicken and Rice Soup! It's healthy, hearty, and so full of flavor! Bonus: only ONE DISH and 5 minutes of prep necessary!
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Healthy Chicken Rice Soup | The Recipe Rebel
This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS
1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 rib celery diced
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
5 cups low sodium chicken broth
2 chicken breasts raw
1 cup long grain brown rice rinsed
1 teaspoon salt
1/8 teaspoon black pepper
1 cup evaporated milk
INSTRUCTIONS
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.
How to make THE BEST Authentic Mexican Chicken Soup | CALDO DE POLLO
Hello & welcome to the Views Kitchen! On today’s recipe, we’ll be showing you how to make Caldo de Pollo de rancho/ Country chicken soup. We start by simmering a whole chicken in water and adding simple ingredients to achieve a perfectly clear and flavorful broth that is not just good for a soup day, but the medicine for the soul. I hope you all enjoy my take on this delicious classic recipe and wish you all great health amigos. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you, See you next Monday. ???? Stephanie and, Cloud
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Ingredients
You’ll need a pot that can hold 4 Liters of water/ about 16 cups water
-Ingredients
4 litters of water
4 Pound whole Chicken
4 carrots
2 zucchinis
3 to 4 potatoes
3 to 4 ears of corn
1 Anaheim pepper (or green bell pepper)
1 Tomato
1 onion white or yellow
1 garlic bulb
Small bunch of cilantro or green onion
2 Tbs Himalayan pink salt or 1 Tbs table salt (Adjust slowly)
1 Tbs Mexican oregano
1/2 tsp ground cumin
1)Add chicken boiling water and continue to boil for 10 to 15 minutes- then remove impurities
2)once you remove impurities add onion, garlic, Anaheim, tomato, salt, and cumin.
3)continue to boil for 30 minutes
4)add potato, carrots, and corn and cook 8 to 10 minutes
5)then add zucchini, cilantro, and oregano cook 5 more minutes
6)Turn burner off and boom! Done!
If you don’t have a whole chicken you can use your favorite pieces of chicken and boil according to cut of chicken
You can add all the veggies at the same time for this recipe. This will vary depending on texture preference.
I notice that my batch of potatoes have been falling apart, I recommend you keep your eyes out for them ????
If you cut the potatoes small they will cook in 8 to 10 minutes/ if you cut them large 10 to 12 minutes and since the pot of chicken soup is still hot; it will continue to cook your ingredients.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Mexican Chicken Rice Soup
Ingredients you'll need...
celery
red onion
minced
garlic
cilnantro
chicken broth
diced tomatoes
oregano
paprika
cumin
avocado
lime juice
1 cup shredded chicken
cooked white rice
Music info:
Free Background Music No Copyright Music – Beaster - Glory
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Beaster - (real name Matias Barroso) Very talented 22 years old Dj, Producer, Remixer born in Rio Cuarto, Cordoba, Argentina. He began to produce in 2013.
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Caldo de Arroz / Rice Soup with Chicken and Vegetables ❤️
My Ron and i love soups, and this one is his favorite. This is a highly requested soup in our family, and it can be changed around with different ingredients. You can add potatoes, cabbage, or any other favorite vegetable and it'll still be delicious. You can enjoy it all year long, and this is one dish my mom prepared often when i was growing up, and she always made fresh corn tortillas with it. the chipotle peppers in Adobo sauce adds a delicious smokey flavor with a kick, i don't think its spicy hot, but you can just add the Adobo sauce or just leave it out totally. i hope you give it a try, it may just become your favorite. ❤️
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A3500 Ascent Series Smart Blender
INGREDIENTS _________________
BROTH
1 large Chicken Breast (skinless with bone)
2 Chicken Thighs (with skin and bones)
1/2 onion
1 Tbsp Salt (or you decide)
10 C. hot water
1 C Jasmine Rice
3 Tbsp Canola oil
3 medium carrots (small pieces)
3 small / medium Celery ribs (small pieces)
Corn from 2 cobs (you can use frozen or canned)
1 C. Chopped onions
1/4 C. Chopped green onions
3 Small Calabacitas (or zucchini)
3 Roma tomatoes
2 Chipotle peppers in adobo sauce (1 Tbsp)
(optional)
3/4 tsp whole Cumin (or ground)
1 tsp whole peppercorns (or ground)
2 large garlic cloves
2 tsp Tomato paste
10 C. Chicken broth (the one used to boil chicken)
Small bunch Cilantro Chopped
2 C. water for blender
1/2 C. water for Molcajete
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#caldodepollo
#caldos
#rachelcookswithlove
Cooking From Scratch: Mexican Chicken Rice Soup (With Bonus Mexican Rice Recipe)
My favorite little Mexican Restaurant serves the best ever chicken rice soup. I questioned the waiter on my last visit until I got the basics of the recipe. This is the results. The trick is in the rice! I hope you enjoy this soup.
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Please watch: Amish Sugar Cream Pie: Both Classic and Low Sugar Versions
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