Southwestern Chicken and Rice Soup
1 store bought rotisserie chicken. Shred cooked chicken into large chunks.
Three 32 ounce cartons of chicken broth
A small bag of carrots. Peel and slice carrots into 1/4 " chunks.
1 T sea salt
1 1/2 - 2 cups cooked white rice
1/4 t black pepper
1/2 cup fresh cilantro, chopped.
3 limes, halved.
Make rice in rice cooker. Meanwhile, pour broth into soup pot, add sliced carrots and cook on medium high heat until carrots are just tender. Add sea salt, black pepper and cilantro; simmer for five minutes. Add cooked chicken and rice into pot. Squeeze juice from all 3 limes into broth. Simmer until chicken is warmed through. Ladle soup into bowls and add half an avocado that has been chopped into the bowl of soup and serve.
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