The Summertime Chicken Soup

The Summertime Chicken Soup

It’s true, chicken soup is not usually a summer recipe, but with all the rain we've been having on the east coast, something about curling up with a bowl of soup just feels right.

This chicken soup is full of fresh summery ingredients like tomatoes and lime that really lighten up the flavor.  Plus there are only 210 calories per serving! This soup pairs well with a salad of spinach, hearty greens and tomatoes.

Cackalacky Cuisine Soup – 210 Calories

Restaurant Chicken and Rice soup – 310 Calories

The Summertime Chicken Soup - Recipe Serves 6

• 8 cups of water
• 6 pieces of bone in Chicken legs and thighs
• ¾ cup of wild rice and quinoa blend
• 3 celery stalks
• 3 carrots
• 1 cup of chopped white onion
• 2 chopped garlic cloves
• 1 medium tomato
• 1 medium red bell pepper
• 3 chicken bouillon cubes
• 10 fresh chopped oregano leaves
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon parley
• 1/4 teaspoon red pepper flakes
• 2 teaspoons black pepper
• 1 teaspoon fresh chopped thyme

1. Bring the water to a boil. Once boiling add the bay leaves, bouillon cubes, salt, parsley, black pepper, and red pepper. Let boil for 15 minutes.
2. Slice celery and carrots into rough 1 inch slices. Add the celery, carrots, and half of the onion to the pot. Add the thyme, oregano, and Garlic to the pot. Reduce heat to low and cover the pot. Let simmer for 40 minutes.
   
3. Once the chicken reaches 165 degrees, and falls easily from the bone remove it from the pot. Let both chicken and broth cool.
   
4. Once the chicken is cool remove it from the bones. Skim the fat from the top of the broth with a spoon.
5. Bring the broth back to a boil and add the rice.  Reduce heat to low and cover the pot. Let simmer for 15 minutes.
6. After 15 minutes, add the tomato, red pepper, and the rest of the onion. Let simmer for 10 minutes. 
   
7. Ladle soup into bowl, and squeeze 1 lime wedge into each serving, garnished with oregano and enjoy!