Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans, drained and rinsed (15 ounces)
- 1/2 cup uncooked white rice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, stirring occasionally, for about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion, garlic, carrots, celery, and red bell pepper to the pot and cook until softened, stirring occasionally, for about 5 minutes.
5. Add the thyme, oregano, paprika, cumin, and cayenne pepper to the pot and cook for another minute, stirring constantly.
6. Add the chicken broth, diced tomatoes, black beans, and uncooked rice to the pot and stir to combine.
7. Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes or until the rice is cooked and the vegetables are tender.
8. Add the cooked chicken back to the pot and stir to combine.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 30g
Protein: 30g
Sodium: 1200mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Black beans can be substituted with kidney beans or chickpeas.
Variations:
- Add chopped kale or spinach for extra greens.
- Use diced sweet potato instead of rice for a low-carb option.
- Add a can of corn for extra sweetness.
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken and add it to the soup at the end.
- If the soup is too thick, add more chicken broth or water to thin it out.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or cilantro.
Pairings:
Serve the soup with a side salad or a crusty bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute it.
- If the soup is too thin, add more rice or beans to thicken it up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Red Hawk Chicken Soup is a hearty and comforting soup that is perfect for cold winter days. It is named after the Red Hawk cheese, which is a soft-ripened cheese made by Cowgirl Creamery in California.
Flavor profiles:
Red Hawk Chicken Soup is a savory and slightly spicy soup with a hint of smokiness from the paprika and cumin.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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