Chicken Rice Soup

Do you have left over chicken in the fridge? I had a whole chicken from the day before already seasoned and cooked, so I decided to use some to make soup. Here a quick and easy recipe.

Ingredients

2 tbs of virgin olive oil

1 shallot

3 mini bell peppers ( I used yellow, red, and orange peppers)

1 clove garlic, minced

2 tbs of sofrito

2 tbs of chicken bouillon powder

1/2 tbs of Sazon Goya with culantro y achiote

1 tsp of salt

1/2 tsp of black pepper

1 cup of tomato sauce

2 small potatoes cut into small pieces

2 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)

2 1/2 cup shredded chicken already cooked

2 cups of cooked white or brown rice

8 cups of water

Cilantro for garnish

Instructions

Heat extra virgin olive oil in a large soup pot over medium heat. Add shallots, peppers, garlic, and carrots. Mix everything together sauté for 5 minutes.

Add the water, sofrito, chicken bouillon, Sazon, tomato sauce, potatoes, shredded chicken, salt, and pepper.

Cover the pot with a lid then simmer for 10-15 or until vegetables are very tender, stirring occasionally.

Add the rice then stir to combine. And continue cooking for about 15-20