This post may contain affiliate links
This is a little embarrassing to admit, especially as someone who runs a food website for a living, but I just might have been the last person on earth to discover chimichurri sauce. But I did. Last Summer. And now I am hooked. I just want to put into everything.
For those of you who may not know, Chimichurri sauce is a traditional Argentinian condiment that is made from fresh herbs, spices, and vinegar. It is soooooo good in everything. So far, I have made a Chimichurri Cobb Salad and Chimichurri Chicken sliders, and now I have put this magical sauce into some chicken and rice soup.
I guess I should admit something. Last summer, I was picking all sorts of fresh herbs in my garden and making the sauce from scratch, but during the winter buying all those herbs gets to be expensive. I have been purchasing bottles of Chimichurri marinade because it’s less expensive and easier.
It has been cold here in Iowa, so I have been in the mood for chicken soup. I decided to put some chimichurri sauce in my chicken soup to give it a little zing. This was so good! I have oodles of other things I want to put chimichurri sauce in now. I made this soup in my pressure cooker, but I have included slow cooker instructions for you too.
Before I go on, here is a video for you!
Chimichurri Chicken and Rice Soup
Ingredients
- 3/4 pound boneless chicken breast, cut into pieces
- 3/4 cup chopped carrots
- 1/3 cup chopped green onion
- 1/2 cup chopped celery
- 1/3 cup Chimichurri Sauce
- 1 32 ounce container chicken broth
- 1 cup brown rice
- 1 cup milk optional
Instructions
Pressure Cooker Instructions
-
Place the chicken, carrots, celery, green onions, Chimichurri sauce, broth, and brown rice in your pressure cooker pot in no particular order. Close lid and cook on high pressure for 15 minutes. Let NPR for 10 minutes. Remove cover. Stir in milk and serve/eat!
Slow Cooker Instructions
-
Place the chicken, carrots, celery, green onions, Chimichurri sauce, broth, and brown rice in your slow cooker in no particular order. Close lid and cook on slow for 6 hours or high for 4 hours. Stir in milk before serving.
I have the milk as optional on this recipe because some of you may prefer a chicken soup that isn’t creamy. I don’t think you can go wrong either way!
