chicken Chimichurri soup

chicken Chimichurri soup

I wonder how many chicken soup recipes there are? I make a version of chicken soup almost every week in the winter and no two versions are ever the same. Routine is not my thing.

For this particular version you will probably need to be near a Trader Joe’s because many of the products come from there and I don’t know where else to buy them, for instance, like the Chimichurri rice.


1 carton chicken broth

1 cup water

1 packet of chicken broth mix (the packet would make 1 cup)

3 chicken thighs (frozen or thawed) or whatever parts of the chicken you like. I have even used parts of a rotisserie chicken

2 frozen Dorot cubes  garlic –  (may substitute 1 clove fresh garlic or 1 or 2 tsp. jarred crushed garlic

1 frozen Dorot cube ginger – (may substitute 1 tsp. grated fresh ginger)

1 frozen Dorot cube cilantro – (may substitute a handful of chopped cilantro)

2 cups diced vegetables – can be fresh or frozen or a combination of — for this pot I used celery, leftover Brussel sprouts, carrots, and pea pods

1/3 package Trader Joe’s Chimichurri rice

Boil the carton of broth, water, and broth mix. Add chicken, chicken, spices, and vegetables. Boil again and then bring to a simmer for 30 minutes. Add the frozen rice (or any rice) and simmer another 15 minutes. Add salt & pepper as needed. If you use the low sodium chicken broth, salt will be needed.

However, it’s the spiciness of the Chimichurri or the panca peppers which exalts this soup. Chimichurri rice is a Peruvian dish. An enterprising person who lives far from Trader Joe’s came up with this recipe; it looks pretty darn good.

What’s your favorite easy chicken soup recipe?

Find Us on Facebook
Follow Us on Twitter