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Chicken and Rice Soup with Saffron, Lime, Jalapeno, and Cilantro (From A Chicken in Every Pot, 1/9)

Joe George
Prep Time
40 minutes
Number of Servings
makes 2 quarts
3 tablespoons olive oil
1 small onion, diced
2 jalapeno, minced
1 clove garlic, minced
1 teaspoon saffron, crushed
1 pound raw chicken breast, diced
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/4 cup fresh lime juice
3 tablespoons chopped cilantro

Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; saute for two minutes. Add the saffron and diced chicken; saute three to four minutes. Stir in the chicken stock, salt, and pepper. Bring to a boil, then lower to a simmer. Simmer twenty minutes, skimming as necessary. Stir in the cooked rice and the lime juice. Return to a simmer and cook another ten minutes. Stir in the chopped cilantro just before serving.