Nana's Chicken Soup
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This simple soup will say "I love you," to anyone who needs to hear it, especially if it's served with Homemade Tortillas.
-- 8 cups water
-- 2 tablespoons salt
-- 2 bay leaves
-- 1 medium onion, peeled and thinly sliced
-- 1 celery heart with leaves, sliced
-- 2 carrots, peeled and sliced
-- 1 large Anaheim chili, seeded and sliced
-- 1/2 cup long-grain rice
1. In a soup pot over high heat, bring the chicken, water, salt and bay leaves to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. With a sturdy pair of tongs, pull the chicken out of the pot and put it in a pan or a bowl. Gently break the chicken into three or four pieces and allow it to cool.
3. Meanwhile, put the onion, celery, carrots, chili pepper and rice into the broth in which the chicken was cooked. When the chicken is cool enough to handle, pull off all the meat and put it in the pot with the broth and vegetables. Simmer the soup gently for 30 to 45 minutes, or until the rice is very tender. Serve hot with Homemade Tortillas.
Homemade Tortillas
Makes 6
-- 1 teaspoon salt
-- 6 tablespoons butter
-- 2/3 cup water
1. In a mixing bowl, whisk together flour and salt. Add the butter and work it with your fingers until the mixture is uniformly crumbly. Add the water all at once and stir until the water is absorbed and the mixture comes together to make a soft dough.
2. Knead the dough briefly, then cover it with a damp paper towel or a piece of plastic wrap and let the dough rest for 5 minutes.
3. Cut the dough into six equal-sized pieces and roll each piece into an 8-inch circle.
4. Cook the tortillas one at a time. In a dry frying pan over medium heat cook on one side until the surface bubbles, then turn once and cook one minute longer. The tortillas should be spotted with toasty brown spots. Serve hot.