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Patrons who tried this soup as a side at lunch came back for dinner and lunch everyday as long as it was available. But take my word for it, try it.
Pour the oil in the bottom of a large pot. Toss in the chicken, onions, garlic, celery, salt, and the 7 cups of water. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes or until the chicken is cooked all the way through.
Toss in the tomatoes, mushrooms, red pepper, chopped cilantro, and lime juice. Cook for 10 more minutes.
In a separate pan, place the rice, the 2 cups water, and a dash of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 10 minutes, then place the 2 cilantro sprigs on top of the rice, cover and let steam for 4 more minutes.
Serve in deep bowls with side cup of rice. Ladle rice in a little at a time, more if the spice is a little much for you.
Eat hearty, y’all!