Cheech and Chong Chicken Soup

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:

  1. Microwave the frozen chicken on “High” power setting in a covered dish until done, about 10 minutes.
  2. 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.
  3. 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.
  4. 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.

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