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Chicken Soup for the Soul

What's more nourishing and healthful than a bowl of chicken soup? To make this recipe, you need to buy a whole chicken and cut it up. I got today's recipe from the Los Barrios Cookbook, a wonderful little cookbook from a family-run restaurant in San Antonio. Enjoy! Happy October!

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Enjoy this Texas Cooking recipe and have a great week!

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Mexican Chicken Rice Soup

This is the recipe for the chicken rice soup served at Los Barrios Restaurant in San Antonio. If you haven't seen it, the restaurant has a great cookbook. We made this soup, with a few alterations, and found it to be delicious. It cooks in about an hour, and feeds a whole family. You can buy whole chickens already cut up, wrapped and for sale at most supermarkets. Or buy the whole bird and cut it up yourself.

Ingredients:
  • One 3-pound chicken, cut into 8 to 10 pieces (or the equivalent weight of your favorite pieces)
  • 1 tablespoon salt
  • 8 cloves garlic
  • 1 cup white rice
  • 2 carrots, peeled and cut into 1/2 inch slices
  • 2 celery stalks
  • 2 potatoes, peeled and cut into 2-inch cubes
  • 1 large onion
  • 3 ripe plum (roma) tomatoes, roughly chopped
  • 1 14-ounce can garbanzo beans
  • 1/2 bunch cilantro, tough stems removed, finely chopped
  • Lemon wedges
  • Black pepper to taste
  1. With kitchen shears or a sharp knife, remove the wing tips from the chicken wings. Also cut away and discard loose chicken skin and fat deposits.
  2. Put the chicken in a large stockpot and add water to cover by about 3 inches. Add the salt, garlic and rice. Bring to a boil. Boil for 30 minutes, skimming off any scum that forms on the top.
  3. Add the carrots, celery, and potatoes and cook for another 20 minutes, or until the chicken is cooked. Stir in the onion, tomatoes, garbanzo beans and cilantro. Add more water if needed. As chicken cooks and falls off the bones, remove the bones and discard.
  4. Ladle into bowls and squeeze a lemon wedge into each. Garnish with additional lemon wedges, cilantro and chopped onion. Serve with warm corn tortillas and dashes of your favorite hot sauce.
  5. Makes 8 generous servings.

Bonus Recipes - Green Chile Stew.

Kitchen tools you'll need: Stock Pot,

Lone Star List

Here are 10 things that caught my eye this week!

  1. Dinner A Love Story: Cinnamon-Apple Bread Pudding recipe, Homesick Texan: Danish apple cake (Aeblekage) recipe
  2. A Pleasant Little Kitchen: Grilled Honey-Chili Wings recipe
  3. Texas Monthly: My Friend Spotted a 44-Year-Old Photo of Himself in Ken Burns’s "Country Music" Documentary The story behind the story behind Austinite Mike Shea’s three seconds of international fame.
  4. D Magazine: What To Eat at The State Fair of Texas According to Instagram.
  5. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
  6. Washington Post: How Texas barbecue found a home in rural Sweden - The smell was unmistakable. I grew up in Georgia, so I know the scent of barbecue when I encounter it. There’s the smoke, of course, and just behind it, the saliva-inducing blend of sizzling fat, bitter char and sweetly melting meat. All this mingled with the smell of the sun-soaked grass and yeasty spilled beer. But this wasn’t the American South. It was rural Sweden...
  7. Austin360: Stubb’s Bar-B-Q on Red River gets to keep its name
  8. NYT Food: Eat Less Red Meat, Scientists Said. Now Some Believe That Was Bad Advice - The evidence is too weak to justify telling individuals to eat less beef and pork, according to new research. The findings “erode public trust,” critics said.
  9. Texas Highways: Eh-Ha-Ha! Downtown Galveston Concert to Remember Influential Gulf Coast Cajun Fiddler - The Galveston Historical Foundation on Saturday will celebrate Harry Choates' music with a free concert at Hendley Green with a performance by Gulf Coast musicians Kevin Anthony & G-Town, who’ve recently recorded an album of Choates' songs.

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