Spicy Chicken And Rice Soup
|Skinless chicken breast halves||24 Ounce (4 Breast Halves, 6 Ounce Each)|
|Sliced carrot||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Water||5 Cup (80 tbs)|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Cans, 14 1/2 Ounce Each)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Long grain rice||1⁄3 Cup (5.33 tbs), uncooked|
|Currants||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
Combine chicken, carrot, onion, celery, bay leaf, and water in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until chicken is tender.
Remove chicken from broth; skim fat from broth, reserving broth.
Bone chicken, and cut into bite-size pieces.
Add chicken, tomato, green pepper, cumin, coriander, red pepper, garlic powder, cinnamon, and allspice to broth in pan.
Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes.
Stir in uncooked rice and currants.
Cover and simmer an additional 25 minutes or until rice is tender.
Ladle soup into individual bowls, and sprinkle each serving with 1/2 teaspoon chopped fresh parsley.