Craving a comforting and flavorful meal that's both healthy and easy to make? Look no further than this delicious chicken tomato broth recipe! Packed with tender chicken, vibrant tomatoes, and a medley of nutritious vegetables, this broth is the perfect remedy for a chilly evening or a simple, satisfying weeknight dinner. It's surprisingly quick to prepare, using readily available ingredients, yet delivers a depth of flavor that will impress even the most discerning palate. The rich tomato base blends beautifully with the savory chicken, creating a harmonious symphony of taste that’s both light and hearty.
This recipe offers a versatile base that can be customized to your liking; add your favorite herbs, spices, or vegetables to create a personalized bowl of warmth. Ready to experience the simple joy of homemade goodness? Let's dive into the step-by-step instructions to create your own perfect bowl of Chicken Tomato Broth with Rice and Veggies.
Tools Needed
- Pot
Ingredients
- Chicken (leg, thigh, half breast): 8 pieces
- Celery stick: 1
- Garlic cloves: 7
- Onion: 1/4 + 1 piece
- Cilantro: 1 sprig
- Tomatoes: 6
- Oregano: 1/2 teaspoon
- Rice: 1/2 cup
- Potato (small): 1
- Carrots: 2
- Zucchini: 2
- Corn: 1
- Water: Plenty
- Salt: To taste
- Oil: A little
- Fat: <1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Bring plenty of water to a boil in a pot. Add the chicken and let it boil, removing any foam that rises to the surface.
- Once the chicken is boiling, add the celery stick, four garlic cloves, one piece of onion, and the cilantro to the pot. This will add flavor to the broth.
- Remove the celery, onion, and cilantro from the chicken broth. Add the chopped vegetables (except zucchini) to the broth. Cook the chicken for 15 minutes.
- Add corn kernels to the broth. Continue cooking until the chicken and corn are done.
- Add the potato and carrots to the broth.
Step 2. Sauté Aromatics and Rice
- Chop the carrots, potatoes, zucchini, and corn. Grind the tomatoes with two garlic cloves and oregano.
- Heat a little oil in a pan. Sauté the remaining onion and rice until the rice is golden brown.
- Add the ground tomatoes to the rice and onion mixture and let it simmer to season the sauce.
Step 3. Combine and Simmer
- Add the rice and tomato mixture from the pan to the chicken broth. Season with salt and a little less than a tablespoon of fat.
- Cover the pot and let it cook until the chicken and vegetables are fully cooked.
- After 15 minutes of cooking the vegetables and rice, add the zucchini. Cook for another 12 minutes.
Step 4. Finish and Serve
- Turn off the heat. Add three tablespoons of chopped cilantro to release its aroma.
- Serve and enjoy! You can add a squeeze of lemon juice if desired.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- This recipe is perfect for cold days!
- This broth is complete and has everything you need!
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken for a richer broth?
Absolutely! Bone-in chicken will give your broth a deeper, more savory flavor. Just remember to simmer it longer for maximum extraction.
2. What can I substitute if I don't have all the vegetables listed?
No problem! Feel free to substitute with whatever vegetables you have on hand. Carrots, celery, and onions are classic additions, but zucchini, spinach, or mushrooms would also work well.
This simple yet satisfying Chicken Tomato Broth with Rice and Veggies is a recipe you'll return to again and again. Its versatility allows for endless customization, making it a perfect canvas for your culinary creativity. Enjoy the warmth and flavor of this wholesome and delicious meal!