Yesterday was the first day of school for my 8 year old. She was excited to go back after 2 odd weeks of being off. During the holidays, both her younger siblings fell ill with the usual coughs and colds. She escaped the bug going round…
at least till this morning.Poor child woke up with a mild fever, a cough and a runny nose. Hubs and I decided she had to stay at home to recuperate and contain the germs from spreading at school. So this afternoon for lunch, I decided to make her a healthy chicken rice and bean soup that would soothe her throat and be hearty enough to satisfy her weak appetite.
Healthy Chicken Rice and Bean Soup
This is practically a dump-everything-in-one-pot-and-cook kind of recipe if you used canned pinto and white beans. I personally prefer cooking everything from scratch when time permits (and I have the resources on hand) so I did pressure cook the pre-soaked pinto beans and white beans separately before adding the same to the soup.
This is a pretty forgiving soup, so feel free to throw in some celery, spinach and corn if you would like.
And make sure you serve this nice and hot.
A hearty, nutritious soup that should be made in large batches as a bowl at one meal just doesn't suffice!
- 8 cups water
- 1 pound boneless chicken cut into small nuggets or strips
- 1 white onion-sliced
- 3 cloves of garlic-chopped
- 2 roma tomatoes-chopped
- 1 cup uncooked pinto and white beans a mix or 1 cup cooked pinto beans and 1 cup white beans
- 2 cups carrots- sliced into thin round circles
- 1 cup fresh cilantro-chopped
- 1 cup brown rice/ Indian Matta rice I used Matta rice
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 - 1 1/2 tsp freshly ground pepper powder
- 1/8 th tsp chilli powder
- Salt to flavor/season
- The juice from 1 lemon
- If you're using uncooked pinto beans and white beans, pressure cook these separately with 2 cups of water and seasoned with salt and pepper. Once cooked through, set aside till ready to boil your soup.
- In a soup pot, throw everything into the same (except for the lemon juice and cilantro) and bring to a boil. Then reduce the heat and allow the chicken and rice to cook on a slow heat, with the soup simmering to allow the flavors to marry well.
- Once the chicken and rice are cooked, add the cilantro and take the pot off the stove.
- Add the lemon juice and stir before serving ladles full of this hearty, healthy soup.
Enjoy the wholesome, comforting appeal of this soup, especially now when it’s pretty cold outdoors.