Chicken & Rice Soup

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Chicken & Rice Soup

Print Recipe
Cook Time 6 hours
Ingredients Method

Ingredients
  

  • 1 whole chicken breast (you could also use the breast of a rotisserie chicken or pre-cooked chicken breast of any kind)
  • 1 small head cabbage
  • 1.5 cup carrot
  • 1 small onion
  • 1.5 cup celery
  • salt, to taste
  • pepper, to taste
  • cayenne, to taste
  • 1 cube Caldo de pollo seasoning cube
  • 64 oz of chicken broth
  • 1 cup uncooked rice, cook
  • lemon juice, to taste

Method
 

  1. Cook a whole seasoned chicken breast at 400°F.
  2. In the meantime, put chopped onion, cabbage, carrot and celery in a crockpot and season with salt, pepper, a Goya Seasoning cube, and cayenne pepper.
  3. Add the two cartons of chicken broth and cook on high until the chicken breast is fully cooked in parallel.
  4. Take the chicken breast and submerge it in the broth and let it cook for 6 hours on high. Afterwards, shred the meat and return it to the soup.
  5. Make some rice, and when it is done, add the juice of a lemon to the broth.
  6. Serve the rice with soup and enjoy!
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