Description
A comforting chicken-and-rice soup with a silky broth and bright cilantro aroma, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken, cut into pieces
- 1 cup rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 carrot, diced
- 4 cups chicken broth
- 1 cup cilantro, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the chicken pieces and cook until browned.
- Remove the chicken and set aside. In the same pot, sauté onions, garlic, and bell pepper until soft.
- Add carrots and rice, stirring for a few minutes to toast the rice.
- Pour in chicken broth and add cumin, salt, and pepper.
- Return the chicken to the pot and bring to a boil.
- Reduce heat and simmer until the rice is cooked and chicken is tender, about 20-25 minutes.
- Stir in cilantro just before serving.
- Serve hot with lime wedges.
Notes
For added brightness, squeeze lime over the soup before enjoying it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg