Rating: 4 stars
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Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you're having a crowd.

Kay Chun
Recipe by Real Simple February 2004

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Credit: Michael Paul

Recipe Summary test

prep:
25 mins
additional:
30 mins
total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute. Serve with Maple-Glazed Walnut Biscuits.

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Source

Meals Made Easy

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