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Southwest Chicken Soup
When I made this soup I had flat-leaf parsley but not cilantro. I think cilantro would fit the flavour profile better. Use one or the other, or both; after all, you're in charge of your own soup!
Servings 6 servings
Ingredients
- 1 tbsp grapeseed oil
- 4 stalks celery diced
- 1 carrot diced
- 1 medium onion diced
- 2 cloves garlic chopped
- 1-1/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 4 tsp paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/4 tsp red chili flakes (or to taste)
- 8 cups chicken stock
- 1-1/2 cups cubed cooked chicken (white and/or dark meat; it's your choice)
- handful flat-leaf parsley or cilantro, chopped (reserve some for garnish)
- juice of 1 lime
How To Make This Recipe
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Heat the oil over medium high heat in a Dutch oven, then tumble in the celery, carrot, onion and garlic. Cook for about five minutes, stirring occasionally. Let the vegetables soften but not brown. Stir in all the seasonings, and let it all get happy for a couple of minutes. Add the chicken stock and cooked chicken. Bring the mixture to a boil, then turn to a simmer for about 30 minutes.
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After 20 minutes, taste and adjust the seasonings if needed. When the 30 minutes is up, stir in the parsley and lime juice. Start with a tablespoon of lime juice, and taste to see if you need the rest to brighten and lift the flavours of the soup. (Remember, it's easier to add more than to try to correct the taste if you've overdone it!)
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To serve, garnish with the reserved chopped cilantro or parsley.