Chicken Soup

It’s October in Dallas and the weather has been all sorts of crazy. As weather starts to cool off, this is when I really start to crave comfort foods. One thing I truly miss about living in San Diego is the close proximity to Lourdes. They are known all around for their notorious chicken soup. Their soup has a rich and flavorful chicken broth, accompanied with shredded chicken, rice, minced onions and cilantro – and a topping of sliced avocado. So whenever I was sick or needed a little pick me up, it was Lourdes to the rescue!

Unfortunately, there is no Lourdes in Dallas, and I long for their soup and homemade flour tortillas. So, what’s a girl to do? But, make it herself!!

Ingredients:

Broth

• 4 Cups of water

• 3 Chicken Breasts

• 1 tbsp Chicken bouillon (Knorr)

• 1 Bay leaf

• 1 Carrot, Chopped in chunks

• 1 Onion, sliced in half

• 2-3 Cloves of garlic

Soup

• 1/2 bunch cilantro, chopped

• 1/2 white onion (finely chopped)

• 1 avocado, sliced

• 4 cups of cooked brown rice

• salt, pepper to taste

• lime wedges (1-2 limes, cut)

• salt

1. In a crock pot add all the broth ingredients to simmer. Cook on low for 6 hours.

2.  Remove from heat.  Discard the carrots, bayleaf and onion. Strain the broth into a clean stock pot or bowl. Set chicken aside.

3. Shred chicken and put half back into a pot to simmer. Taste. Add salt/pepper if needed.

4. To serve, add a scoop of cooked rice into the bottom of the bowl, top with the reserved chicken meat, onion, cilantro, and avocado.

5. Ladle the hot broth into the soup bowl and squeeze 1-2 lime wedges into the soup. Serve each bowl immediately with a hot flour tortilla on the side. Sprinkle with more salt, if desired.