Filipino Chicken & Rice Soup {Arroz Caldo}

I saw this recipe on Pinterest and it looked so warm and comforting I had to make it. Especially since the South is experiencing the Polar Vortex, which in Southern speak is called a cold snap, and it’s COLD. Anything below 50 is cold to me, so all this “feels like -3 degrees” is downright painful (literally. I have Raynaud’s!)

This soup is as warm and comforting as it looks. My 13 year old and I devoured it. (My 11 year old will not eat rice and my 6 year old will not eat soup. *sigh*) I added a little chili paste to mine to give it a little heat, and I added the green onions, but my daughter ate hers plain.

Arroz Caldo {Filipino Chicken and Rice Soup}

1 tablespoon olive oil

1 medium onion, chopped

3 pieces of thickly sliced ginger
2 cloves garlic, minced
2 pounds chicken, cut into bite size pieces (I used boneless skinless breast)
1 tablespoon salt (original recipe called for fish sauce, I didn’t have any on hand) 
ground black pepper, to taste
8 cups chicken stock
1 cup Jasmine rice
Green onions (optional)
  • In a large stock pot, saute the onion and ginger in the olive oil over medium heat until the onion begins to soften and become translucent, about 5 minutes. 
  • Add garlic, stirring until fragrant, about 1 minute. 
  • Add chicken, salt and pepper. 
  • Once the chicken has cooked through, stir in the stock and Jasmine rice. Bring to a boil, then lower heat to simmer. 
  • Cover and cook for approximately 20 minutes, or until rice is done, stirring often. 
  • Once done, remove chunks of ginger and add salt if needed. Serve with green onions if desired. 
Recipe source: Kitchen Confidante

Chicken, basil and orzo Soup

Well it’s Thursday, so that means it’s SaS time with Think Tank Momma!  Pop on over and link up!
This week’s theme is SOUP!  (It is almost Fall ya know!)

So while the babysitter is on here (Sesame Street mesmerizes Mr. Two) I thought I’d post my most favorite-ist (I know, not a real word) soup recipe!  It’s from one of my favorite food blogs For the Love of Cooking.  I made this ALL winter long and have made it at least once this summer.  I love it and it freezes well, so I would make it and freeze some for my Dad.  As most of you reading know, he has been fighting the bitch Leukemia and has lots and lots of nausea.  This soup is something that he has been able to eat even when he wasn’t feeling well.  Therefore, I have tried to keep some in their freezer.  (and it’s time to make more!)  Of course, you don’t have to be sick to enjoy chicken soup! It’s flavorful, delicious, and low fat…of course, I like to have mine with a thick slab of fresh baked bread 😉

Pam’s pic from For the Love of Cooking

If you like chicken soup, you will LOVE this.

Chicken, Basil and Orzo Soup from For the Love of Cooking

1 tsp olive oil

1/2 sweet yellow onion, diced
2 stalks of celery, diced
2 carrots, diced
3 cloves of garlic, diced finely    (I usually use 2 cloves, just my preference)

1 bay leaf

1/2 tsp dried basil

Sea salt and fresh cracked pepper to taste

1 tsp chicken bouillon

5-6 fresh basil leaves, chopped (chiffonnade)

6 cups of homemade chicken stock (store bought is good too)

2 cups of roast chicken meat, diced into bite sized chunks

4 oz dried orzo pasta or whatever flavor you like

Soup:

Heat olive oil in a large Dutch oven over medium heat. Once the pan is hot, add onion and stir for 1-2 minutes; add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, bay leaf, dried basil, chicken bouillon then season with salt and pepper. Let simmer for 1 hour; bring to a boil and add dried orzo pasta and cook per instructions. Taste and re-season if needed.

As I said, this soup is really good, easy to make (always a plus for me) and almost makes me ready for Fall!!  Cooler temps, jeans, boots, sweaters, fall decorations….I’m gettin’ there. But right now, it’s still 90 degrees! (but I did make sure I had all the ingredients to make this very soon!)