This is a tomato-and-rice soup, with the celery leaves going in along with the stalks. Keep the one cup of water for the microwave vegetables separate from the eight cups added to the slow cooker.
Cheech and Chong Chicken Soup
The formula lists 5 tablespoons of salt, an unusually large amount. Consider starting with less and adjusting the finished soup to taste. Chicken must reach 165°F; a ten-minute microwave timer alone cannot establish doneness.
Ingredients
- 5 boneless skinless chicken breast halves, about 1½–2 pounds (thaw safely if frozen)
- 5 tablespoons salt, as listed; consider starting with less and adjusting to taste
- 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
Instructions
- Thaw frozen chicken safely. Microwave in a covered microwave-safe dish according to the appliance instructions, rotating or rearranging as needed. Check several thick spots for 165°F with a food thermometer; let stand covered for at least 3 minutes. The original approximate 10-minute stage is not a doneness test.
- Cut the cooked chicken into bite-sized pieces and transfer it and its broth to a 6-quart slow cooker. Add the salt cautiously, cumin, turmeric and both undrained cans of 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, instant rice and 8 cups hot water to the slow cooker. Stir, cover and cook on high for 1 hour after the soup starts to boil. Check the rice and vegetables before serving. Refrigerate leftovers promptly and use within 3–4 days.
Cook the chicken safely
Thaw frozen chicken safely before microwave cooking. Follow the appliance instructions, cover and rotate or rearrange as needed, then check several thick spots for 165°F. Let it stand covered for at least three minutes before cutting. Do not partially cook chicken and hold it for later.
Finish the rice and broth
Add both undrained tomato cans and the hot water as directed. The one-hour slow-cooker stage begins after the soup comes to a boil; it is separate from microwave time. Check the rice and vegetables before serving.