Entree: Thai Chicken Soup with Cilantro-Infused Rice

http://thepioneerwoman.com/tasty-kitchen/recipes/soups/thai-chicken-soup-with-cilantro-infused-rice/

• 1 Tablespoon Olive Oil
• 2 whole Onion (yellow Or Some Mild Variety) Rough Chopped
• 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• 1 clove Garlic, Minced
• 5 stalks Celery, Chopped
• 2 Tablespoons Salt
• 7 cups Water
• 1 pint Cherry Tomatoes
• 1 package (6 Oz. Package) Mushrooms, Rough Chopped (your Choice Type Of Shroom)
• 1 teaspoon Crushed Red Pepper Flakes
• 1 bunch Cilantro, Finely Chopped
• ¼ cups Lime Juice
• 1 cup Rice
• 2 cups Water (for Rice)
• 2 sprigs Cilantro (for Rice)

Preparation Instructions

Pour the oil in the bottom of a large pot. Toss in the chicken, onions, garlic, celery, salt, and the 7 cups of water. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes or until the chicken is cooked all the way through.

Toss in the tomatoes, mushrooms, red pepper, chopped cilantro, and lime juice. Cook for 10 more minutes.

In a separate pan, place the rice, the 2 cups water, and a dash of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 10 minutes, then place the 2 cilantro sprigs on top of the rice, cover and let steam for 4 more minutes.

Serve in deep bowls with side cup of rice. Ladle rice in a little at a time, more if the spice is a little much for you.

Eat hearty, y’all!