Recipe by Diane's Kitchen
This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)
Top Review by JackieOhNo!
I made this exactly as posted, and was rewarded with a very flavorful soup (and a lot of it, too)! It does take a bit of time so, I agree with Sydney Mike, that you can quicken this up by using precooked chicken and chicken stock. This is a great soup for a brisk day! Thanks for sharing. Made for Fall PAC 2011.
- 4 boneless skinless chicken breasts
- 8 cups water
- 1 onion, chopped
- 2 bay leaves
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3 (15 ounce) cans black beans, drained
- 1 (16 ounce) jar salsa
- 1 (1 1/4 ounce) package taco seasoning
- 4 teaspoons minced garlic
- 1⁄2 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon celery seed
- 1 tablespoon lemon juice
- 1 1⁄2 cups instant brown rice
- 1 teaspoon chicken bouillon
- 1 tablespoon brown sugar
- 1 tablespoon instant mashed potatoes
- shredded cheddar cheese
Directions See How It's Made
- In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
- Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
- Serve with cheese.