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Hi, could I make this ahead in a large pot and reheat it on the stove? Will the rice turn soggy if kept in the soup? Thank you!!
About the rice: yes, it will get soggy in the leftover soup and soak up all the liquid (I actually love soup this way, though it’s more of a porridge and not very pretty). So if you are making the soup ahead of time, don’t add the rice.
Since the rice in the recipe is cooked directly in the soup, you’ll need to make an adjustment and cut down on the liquid a little. Maybe use some of the broth to cook your rice seperately, and then when you serve the soup, add the cooked rice plus any water or broth as needed to get to the consistency you like. And be sure to taste it again and adjust seasonings, if needed!
And yes, you may certainly make the soup in advance. Let it cool down before you pop it in the fridge.
I would like to replace the white rice with pre cooked brown rice. How much rice would I add and would I decrease the amount of broth?
Hi there! Pre-cooked brown rice usually comes in packages of 2 servings. I think one 8.8-oz package should do it nicely.
And yes, decrease the amount of broth by maybe 2/3 cup.
Wow … one of the best soups I’ve had. great flavor. My family loved it,
The only difference in my recipe and this is I mix my meatballs with ground beef and chorizo,Excellent
Vegetarians could try using lentils as a base, say a cupful of dry lentils for a batch of soup. Let them cook to the point of disintegration before adding the other ingredients.
This was amazing! I served it with quesadillas on the side. Delicious weeknight dinner!
If I was to use spanish rice I already had made any idea how much to add?
Hi, Robyn! I’d add about 1 cup cooked rice. Enjoy!
This recipe is very much perfect who can’t have solid food. My baby is one of them, so thank you so much for providing us such good recipes.
I originally saved this recipe to give to my children – they are always looking for fast, easy and delicious recipes. But last night I was short on time and had most of the ingredients and I can say it is a great “basic” recipe to start with. I added garlic, cumin, Rotel tomatoes, veggies (I had shredded cabbage on hand) and used brown rice (took longer to cook). Served with sliced radish and avocado and quesadillas. It was delicious!So yes I recommend this for the new cook and for the seasoned cook – you could go simple or make it a feast!
Any kind of canned tomatoes will do–if you are using whole canned tomatoes, be sure to chop them before adding to the soup. The soup will still be delish!
No similar tinned tomatoes in this part of the world. However, reading around, people seem to be using normal tinned tomatoes, or adding a few chopped sundried tomatoes (in addition to the tin) to give an extra richness.
Normal tinned tomatoes are just fine. We always used them before the fire-roasted were available. I’ve used chopped up plum tomatoes, too–but maybe with a bit of tomato paste when using fresh tomatoes. Ultimately, it is more of a chicken soup than a tomato soup, so it’s hard to wreck it :)
We don’t have that type of canned tomatoes in our country. So I’d have to add my own spices to this- any suggestions?
Hi Suzy–Any kind of tomatoes will be good in the soup–if using whole canned tomatoes, be sure to chop them up. You don’t need any extra spices, just don’t skimp on the limes and cilantro which are what makes the soup so good. I hope you enjoy it, it is so easy!!
can you omit the chicken? and use veg broth instead? Could I add more rice instead or maybe black beans
Christa, this is a hard one!! It’s a traditional chicken soup from my mother in law, but I do think you could make it vegetarian–it will be more tomato-y, not at all chicken-y. I wouldn’t add too much more rice (it won’t add any flavor and there might be just too much of it) You could add black beans, and maybe even corn. Essentially that would be a tomato soup, which isn’t a bad thing. You might need more broth. Don’t skimp on the limes and cilantro which is what makes the soup so good.
Hope that helps!
Sally and Christa, Just made this wonderful soup replacing the chicken with 1/2 cup dry TVP (texture vegetable protein) and the chicken stock with vegetable stock. Turned out great! This is a surprisingly filling soup. Definitely suitable for an evening meal when served with corn chips or cornbread! I had no cilantro, and used finely shredded chard in place of the cilantro.. The chard was good but, I love cilantro and will look forward to using it in the future. For those seeking to omit the chicken, who do not like TVP, I agree with Sally that black beans (or maybe chick peas?) might be an alternative. If I went the bean route, I would add 1/2 cup of grated carrots to the onions to round out the flavor. A very good new quick soup recipe for me!