Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I always start by getting my pot nice and hot over medium heat. I add the olive oil and let it shimmer for a moment before adding my diced onion. I give them a good sprinkle of salt right away—this helps them sweat and soften without browning too quickly. I stir them frequently, and after about 5 minutes, when they’ve turned translucent and sweet, I push them to the edges of the pot. In the center, I add my ground chicken. Now, here’s a trick I learned: I let the chicken sit undisturbed for a good minute to get a bit of a sear on one side before breaking it up with my spoon. This creates fond, those tasty browned bits, on the bottom of the pot that will flavor the entire soup.
Once the chicken is mostly cooked through and no longer pink, I add my star ingredient: the diced red bell peppers. I stir them in with the onions and chicken and let them cook for 5-7 minutes. This step is crucial. You’re not just softening them; you’re coaxing out their natural sugars and deepening their flavor. The kitchen smells incredible at this point—sweet, savory, and utterly promising. Then, I stir in the minced garlic (or sprinkle the garlic powder) and the Italian seasoning, letting them toast for just 30 seconds until fragrant. That quick toast wakes up the dried herbs in the most wonderful way.
Next, I pour in the entire can of diced tomatoes, juices and all, and the chicken stock. I use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—that’s pure flavor gold. I bring the whole mixture to a lively boil. This is when I season with a good pinch of salt and pepper. Then, I stir in the uncooked rice. The first time I made this, I made a timing mistake: I used instant rice and added it at the end, but it turned to mush. Using regular long-grain rice and letting it cook in the simmering broth is the way to go. It soaks up all that amazing flavor as it cooks.(See the next page below to continue…)