Monday, January 6, 2014

Ranchero Chicken Soup

There is nothing better than a warm bowl of soup on a snowy wintry day. Did you know that chicken soup also soothes your soul and helps your body burn more fat?

This Ranchero Soup has a little zesty twist, but your kids will ask for more. If you are short on time you can buy a ready rotisserie chicken and just cut up the breasts in to pieces.      


3 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 large carrots, peeled and chopped

3 stalks of celery, finely chopped

10 garlic cloves minced 

2 large boneless skinless chicken breasts

80 oz  chicken broth  (one of each 32 oz. and 48 oz. cartons)

1 1/4 cup dry rice

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 Tablespoons Dijon Mustard

1/2 teaspoon hot sauce

1 tablespoon of soy sauce


Heat oil into a large dutch oven over medium heat.  
When hot, saute onion, carrots and celery for 10 minutes or until softened slightly.  
Stir in garlic and cook for 1 minute.  

Stir in chicken breast and rice then pour in chicken broth and bring to a boil.
Reduce heat to medium and cook for 8 minutes.   
Stir, ranch seasoning, salt, pepper, Dijon mustard, hot sauce and soy sauce.  
Reduce heat to  medium low and cook for 5 more minutes.  
Taste and season accordingly.