A hearty, irresistibly zingy soup that’s quick and easy to make using a microwave to do most of the cooking, then finishing with an hour or two in the crockpot.
Chicken Soup Ingredients:
5 frozen boneless skinless chicken breast halves, about 1 ½ to 2 pounds
5 tablespoons salt
2 tablespoons cumin
1 tablespoon turmeric
1 (28 ounce) can diced tomatoes, undrained
1 (28 ounce) can Rotel Original diced tomatoes and green chilies, undrained
3 medium yellow onions, chopped
1 entire bunch celery. Chop up the stalks into bite-sized chunks, and mince the leaves.
1 clove garlic, minced
1 gram marijuana, finely ground
2 tablespoons extra virgin olive oil
1 cup water
¾ cup instant white rice
8 cups hot water
Cheech and Chong Chicken Soup Edible Directions:
- Microwave the frozen chicken on “High” power setting in a covered dish until done, about 10 minutes.
- Cut the chicken into bite-sized pieces and put it and any broth into a 6-quart slow cooker. Add the salt, cumin, turmeric and both cans of the tomatoes.
- Microwave the celery, onion, garlic, marijuana, olive oil and a cup of water in a covered dish until the celery starts to soften, about 10 minutes, stirring once.
- Add the celery mixture, rice, and hot water to the slow cooker, stir it all up, cover and cook on high for 1 hour after it starts to boil, then turn off the slow cooker and serve. The celery shouldstill be a little crunchy. What you don’t eat today you can refrigerate for tomorrow or freeze for up to six months.
