the chicken and rice soup like crape myrtle's

Crape Myrtle's is a cozy little cafe, randomly attached to a local bookstore here in town. The folks there are casual and friendly, the menu is simple ...

... and their chicken and rice soup is like manna from heaven. (But maybe creamier? I don't know for sure.)

On the rainiest days here in Birmingham, it's the lunch I crave the most. It's just dreamy. That is all I can say.

I recently stumbled on a recipe for chicken and rice soup, and I would never dare to think it might come close to Crape Myrtle's, but I'll be darned, it pretty close to nailed it.

Glory.

The biggest challenge of this recipe is having the foresight to allow about an hour or so to let it simmer. Try it on your next cold, rainy night. The deliciousness factor will not disappoint.

Chicken and Rice Soup Like Crape Myrtle's

2 Tbsp. EVOO
1 lb. boneless, skinless chicken breasts, cubed
1 4-oz. can chopped green chilies
32 oz. chicken broth
3/4 c. jasmine rice, uncooked
2 tsp. cumin
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
1 c. heavy cream
4 oz. sour cream

1. Heat olive oil over medium heat in a large soup pot. Cook chicken until browned, about ten minutes.


2. Add chilies, broth, rice, cumin, salt, pepper, and garlic powder. Stir well, cover, and simmer on low for about 45 minutes, until rice is cooked. Stir occasionally.


3. Mix in heavy cream and sour cream. Cover and heat on low for 15-20 minutes.


4. Season to taste with salt and pepper, if needed.