Recipe by Donna Sowerby
Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.
- 1 garlic clove, minced (more if it suits your taste)
- 1 large yellow onion, chopped
- 2 ounces extra virgin olive oil
- 32 ounces chicken broth
- 2⁄3 cup milk
- 1⁄3 cup water
- 2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
- 2 teaspoons sea salt (regular salt works fine too)
- 1 teaspoon fresh ground black pepper (regular pepper works fine too)
- 1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
- 1⁄4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
- 1 bay leaf
- 1 lb cooked chicken, chopped
- 1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
- 4 ounces sliced mushrooms, drained
- 2 ounces diced pimentos (about half a small jar, without the liquid)
- 1 cup instant rice
Directions See How It's Made
- Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
- Add chicken broth, milk, and water; stir over medium-high heat.
- When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
- Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
- Reduce heat and simer for 15 to 20 minutes to blend the flavors.
- Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
- Remove bay leaf before serving.