Recipe Index

← Back to the list

Chicken and Rice Soup with Saffron, Lime, Jalapeno, and Cilantro (From Soup, Stock, and Broth, 11-12/01)

Joe George
Prep Time
45 minutes
Number of Servings
makes 2 quarts
2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced jalapeno
1 teaspoon minced garlic
1 teaspoon saffron, crushed
1 pound 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 2 minutes. Add the saffron and diced chicken; saute 3-4 minutes. Stir in the chicken stock, salt, and pepper. Bring the soup to a boil, then lower it to a simmer; skim any impurities that rise to the surface. Simmer the soup for 20 minutes. Stir in the cooked rice and the lime juice. Return the soup to a simmer and cook the soup another 10 minutes. Stir in the chopped cilantro and serve while hot.