Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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I'm almost out of my Passover stash of real chicken soup. Freezing the broth, I know I can transform it cross culturally. Today, I add white rice and shredded poached chicken breast to the stock. What makes it Mexican? The little plate of condiments on the side; diced avocado, tomato, sweet onion, jalapeno with chopped cilantro and a squeeze of lime. It is a great way to change up the Friday night starter course. Why not? It's fun!
| Kosher Status: | Meat |
| Number of servings: | 4 |
| Main Ingredient(s): | Chicken |
| Preparation Time: | 00:30 |
| Cooking Time: | 00:00 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
1 quart real chicken soup (see recipe archive)
1 cup cooked white rice
1 large chicken breast, poached and shredded
Condiments:
Enough to make little plates for each person:
Steps:
Heat the chicken stock and add shredded chicken breast. Heat through. Place a small amount of rice in each bowl. Add chicken broth with chicken breast. Sprinkle a little chopped cilantro on top. Serve with plate of condiments. |
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Mexican Chicken Soup
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