Hearty Chicken Soup
Cuisine: American
Author: Anita
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Ingredients
  • 1 tbsp olive oil or avocado oil
  • 6 cloves of garlic, minced
  • 1½ cups chopped onion
  • 2 large carrots, thinly sliced
  • 2 celery stalks, chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh grated turmeric (or 1 tsp ground turmeric)
  • 6 cups low sodium chicken broth
  • 1½ lb boneless skinless chicken thighs (or breasts)
  • 1 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme, stems removed
  • 1 tsp ground cumin
  • 1 tbsp chicken bouillon
  • 1 cup mild or medium green chiles, pureed in blender
  • Freshly ground black pepper
  • 1 cup short grain brown rice
  • 2 cups frozen peas (or corn)
  • ¼ cup sour cream (or to taste)
Instructions
  1. Place a large skillet over medium high heat and add oil. Once oil is hot, add garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent. Add grated ginger and turmeric and saute for 30 seconds to let the spices blend.
  2. Transfer to slow cooker and add chicken broth, chicken, rosemary, thyme, cumin, bouillon, rice, green chiles, salt and pepper.
  3. Cook on high for 3-4 hours or on low for 5-6 hours. If using a pot on stove, cover and bring to a boil, then reduce heat to medium low and simmer for 30 minutes or until chicken is fully cooked.
  4. Remove chicken with a slotted spoon and transfer to a cutting board and shred with two forks or chop into chunks. Add chicken back to pot then stir in frozen peas or corn and sour cream. Add more broth if desired.
  5. Taste and adjust seasonings, if desired. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/hearty-chicken-soup/