Get ready to transport your taste buds to the vibrant culinary landscapes of Peru with this mouthwatering Chicken and Rice Soup that's about to become your new obsession! Whether you're looking for a low-carb option or a hearty family meal, this recipe promises to deliver maximum flavor with minimal effort. Imagine a steaming bowl of rich, aromatic soup packed with tender chicken, perfectly cooked rice, and a symphony of spices that will warm you from the inside out – this isn't just a soup, it's a culinary journey you won't want to miss!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Peruvian
Serves: 4-6 servings
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 cups uncooked white rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
Instructions
- Begin by gathering all your ingredients: 1 pound of boneless, skinless chicken breast, 2 cups of uncooked white rice, 2 tablespoons of olive oil, 1 chopped onion, 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 4 cups of chicken broth.
- In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
- Next, add the ground cumin, paprika, salt, and black pepper to the pot. Stir well to combine the spices with the onion and garlic, allowing them to toast slightly for about 1 minute.
- Cut the chicken breast into bite-sized pieces and add it to the pot. Stir to coat the chicken with the spice mixture, cooking for about 5-7 minutes until the chicken is no longer pink on the outside.
- Pour in the 4 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
- While the soup is simmering, rinse the uncooked white rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- After the soup has simmered for 15 minutes, add the rinsed rice to the pot. Stir well to combine all ingredients.
- Cover the pot and let the soup simmer for an additional 15 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Once the rice is cooked, taste the soup and adjust seasoning if necessary. If you prefer a thinner soup, you can add more chicken broth or water at this stage.
- Remove the pot from heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the Peruvian Chicken and Rice Soup hot, garnished with fresh herbs like cilantro or parsley if desired. Enjoy your delicious and hearty meal!
Tips
- Rinse Your Rice Thoroughly: Always rinse rice under cold water until the water runs clear to remove excess starch and prevent a gummy texture.
- Don't Rush the Sautéing: Take your time when sautéing onions and garlic. This builds a flavor foundation that will elevate the entire dish.
- Spice Toasting Matters: When adding spices like cumin and paprika, let them toast for about a minute to release their full aromatic potential.
- Cut Chicken Uniformly: Ensure chicken pieces are roughly the same size for even cooking and consistent texture throughout the soup.
- Low and Slow is the Way to Go: Simmer the soup on low heat to allow flavors to meld and chicken to become tender without overcooking.
- Customize Your Soup: Feel free to add additional vegetables like diced carrots or bell peppers for extra nutrition and flavor.
- Make It Low-Carb: For a low-carb version, substitute rice with cauliflower rice or skip the rice altogether.
- Fresh Herbs are Your Friend: A sprinkle of fresh cilantro or parsley just before serving can brighten the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
