Viva la chicken soup
30. Jul, 2008 
1 Comment
I’d say most countries have their variation on chicken soup.
For example, Polski’s do the standard, Japanese go ramen style and the Greeks have that lemony rice number… All super yum, BUT, the ultimate on my leaderboard of chicken soups I discovered on a trip to Mexico. Eating this soup (mind you it was swealtering hot while I was there) became a daily lunchtime ritual.
Arriving back home I was adamant on making it for everyone I knew. It is now a huge hit with my friends worldwide. So to share the love here is a simple version to cook it yourself and join the Mexican Chicken Soup fan club.
Ingredients
3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
500g skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs
Preparation
Cook orzo in pot of boiling salted water until just tender. Drain well.
Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Super Yum.
Measurements are approximate. Use your mouth as a guide. I generally make more since I cant get enough of it.
Related posts:
Chicken Soup is one of my favorite dishes of all time. it is very tasty and the ingredients are very available. sometimes i put a dash of chili over my chicken soup because i like it spicy hot.