I assure you: it is. Minus the chips.
Not only is this soup A) delicious, B) nutritious, C) easy to prepare, and D) economical, but E) it fits pretty much any modern non-vegetarian diet that I'm familiar with, with just a teensy bit of tweaking. So don't rush away, my gluten-freers! Come back, my traditional eaters! Low-cal, it can work for you, too!
If I seem to be gushing, it is simply because this is my go-to recipe. The one that never ever ever fails. The one that is delicious and guilt-free and eaten by every human in my house, every. single. time. And that is saying a lot, considering it's possible I've cooked it 100 times over the last 3+ years.
Blah blah blah. The RECIPE, Micaela. Yeah. Sorry. Here goes:
Caldo de Pollo, Darr StyleThe Ingredients:
Leftover chicken, cooked
Canned diced tomatoes (optional)
Salt N' Pepa
Sour cream (optional)
Begin with chicken broth. I posted my recipe a few months ago, but if you go the store-bought route, no judgement here! Just make sure to check the label and get one without any gross ingredients.
Bring the broth to a boil in a stock pot. While it heats, chop the vegetables that go in the soup. They don't need to be tiny, or even small. Just chop coarsely and set them aside. Tear chicken into smallish pieces and set aside.
When the broth is boiling, add the vegetables. I usually add carrots first, since they take the longest to soften, and then add the other veggies a few minutes later. But trust me: you can throw it all in at the same time and no one will know or care. Season with a bit of Salt N' Pepa. Sing an early 90's ditty if it strikes your fancy.
When the veggies are softened, add the cooked chicken. Return to a boil and turn it off.
Chop the onions. These should be slightly more finely cut than the veggies in the soup, but don't stress over it. Tear the cilabtro leaves from the stems. Slice the lemon or lime. Place them all on a serving plate and set on the table.
(We call the sides "the keys" in our house. It was born out of a dinnertime conversation: Kevin suggested that cilantro was the key to the soup. I countered that I thought it was the onions. The girls both thought limes were the key to the goodness of the soup. So Gabriel pipes up, "Hey, can somebody puh-leaze pass me the keys?")
The secret to this soup is in the serving. Put rice in the bottom of the bowl. (Cold leftover rice is fine.) Add the soup. Garnish with "the keys," sour cream, and salsa. Eat with joyful abandon.
|F/2.8, 1/50, ISO 400|
Voila! A hearty soup that everyone in the family can season to their own taste.
Low-carb, Whole 30, or no-grain: omit rice.
Dairy-free: omit sour cream
Low-cal: use low-cal broth and sour cream (I cannot couch for this, as I don't use low calorie anything.)
Kitchen sink: substitute any veggies you have on-hand for the soup. I don't recommend subbing for any of the sides, though.
Linking up for Manual Mondays over at Amongst Lovely Things. Trying my hand at food photography with the new lens. :) Cursing the lack of natural light combined with heavy fluorescent light the whole time.