Rancho Murieta Chicken Soup - Kraft Recipes Top
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Rancho Murieta Chicken Soup

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Make It

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  • In a large heavy pot or Dutch oven over medium-high heat; heat the olive oil and add the chicken, onion, carrots, celery and garlic and saute 10 minutes (note; do not brown or caramelize the garlic as it will make the soup bitter).
  • Stir in broth, cilantro, nutmeg and red pepper and bring to a boil; reduce heat, simmer 20 minutes, stirring occasionally. Stir in 2 cans of beans and the can of chiles.
  • Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in Italian Parsley.
  • Use shredded cheddar cheese, sliced avocados, sliced green onions, cooked and crumbled bacon, or a dollop of sour cream for toppings.

Special Equipment Needed


Can't remember where I got the original recipe but it has been changed to accommodate a low fat, low salt diet that still give you loads of flavor. Variations of the same recipe: Omit the ground cilantro and tinned green chiles and replace with the juice and zest of one Meyer lemon and you'll have a hardy Greek chicken lemon soup that can be topped with Athenos Feta Cheese. Cool the soup first, then run through an electric food mill or blender for a creamy version you can easily reheat. Serve with a warm crusty San Francisco style Sourdough Bread and a full-bodied red (yes, red) wine.

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