this is what I made today, which is sort of a ‘cheaters’ version, since I used prepared chicken stock instead of making my own the night before. Because ain’t nobody got time for all that.
- 1-2 pounds each bone-in, skinless chicken breasts and thighs, trimmed and halved
- 2-3 cups carrot, unpeeled, sliced
- 1 large white or yellow onion, finely chopped
- 4-5 cloves garlic, finely chopped
- 2 cups celery, sliced
- 6 cups chicken stock
- 3-4 ears of corn, cut into 1” sections
- 1 cup rice (optional)
- 1 serrano or jalapeno pepper, seeded, and finely chopped
- dried thyme
- dried rosemary
- dried mexican oregano
- rubbed sage
- bay leaf
- sweet paprika
- In a large stockpot, saute the onion and garlic in olive oil or butter (or both) over medium heat, until the onion begins to turn clear
- add the chicken, and all seasonings except salt, and saute for an additional ten minutes, turning occasionally
- add enough water to cover the chicken, and bring to a boil.
- skim any foam off the the broth, remove bay leaf, and add the carrots, celery, chicken stock, and chili pepper.
- bring to a boil again, add corn and rice, salt to taste.
- reduce heat to low and simmer until rice has cooked through (or about 30-40 minutes if you didn’t use rice.) stirring occasionally
- serve with hot sauce, lime wedges, fresh cilantro (if that’s how you roll), and corn tortillas. you can also make tomato rice on the side and serve it over that.
I kinda screwed up and let it simmer a little too long, so I ended up with more of a stew than a soup, but IDGAF, it’s still really good. you could easily substitute quartered new potatoes for the rice. I didn’t give exact measurements for the seasonings because I do everything to taste.