Chicken and Rice Soup with lots of Cilantro

The combination of chicken and rice is one of my absolute favorite comfort food combinations. Whether in a soup form, or as the main dish, I absolutely love it, and so does my family (luckily). I have even shared quite a few chicken and rice soup recipes over the years. Like this favorite soup. So when I was re-reading the cookbook AMA: A Modern Tex-Mex Kitchen and discovered the recipe for “Mama Grande’s Chicken Soup” I knew I had to make it.

The soup is simmered for 1 hour with onion, garlic, celery stalk and leaves, chicken, rice and lots of cilantro. It is everything I want in a slow simmered soup. Flavorful, filling, and simple to make.

There are so many great recipes in AMA. Start with this soup, then work your way to the Migas, the Scrambles, the Green Enchiladas (next on my list!), the Chile Shrimp Ceviche and the Broccolini Torrada which I will make as soon as my garden has broccolini.

Looking forward to diving back into more of my cookbook collection and sharing with you some of my favorite recipes from each. Stay tuned for more.

Chicken and Rice Soup with lots of Cilantro
From the AMA Cookbook (Mama’s Grande’s Chicken Soup)
serves 6

INGREDIENTS
2 Tbsp olive oil
1 large onion, chopped
1 head garlic, peeled and coarsely chopped (I only used 1/2 a head as that is what I had on hand)
3 large celery stalks, cut into 1/4” slices, plus the leaves from 1 bunch of celery, chopped
1 cup long-grain brown rice
8 chicken thighs, skin-on, bone-in (you could also do a mix of legs, thighs, breasts and wings)
1 cup cilantro leaves, chopped plus extra for garnish
8 cups water
Freshly ground pepper + fine sea salt
3 Tbsp sliced green onions (green parts only) for garnish
1 Tbsp toasted white sesame seeds for garnish
Lime wedges for garnish

STEPS
Heat the oil in a large dutch oven over medium-high heat. Add the onion, garlic, and sliced celery stalks. Cook for about 2 minutes, while stirring. Add the rice and give it a good stir.

Add the chicken thighs, celery leaves, and cilantro. Add the water and bring it a boil. Reduce the heat to medium-low, cover and simmer for 1 hour.

Add several grinds of pepper and several pinches of salt to taste.

Remove the chicken, allow to cool until about to handle, remove the skin and separate the meat from the bones. Return the chicken to the soup.

Serve in bowls garnished with green onions, sesame seeds, more cilantro and lime wedges.