I was not eager to try this, at first; however, the moment the spoon passed my lips, I fell in love! The flavors are so delicate, the directions are simple, and left-overs are a delight. Personally, I usually add more red wine vinegar to my own bowl, but it's a matter of taste. Enjoy!
★★★★★ 1 vote
chicken breasts, boneless and skinless
romaine lettuce leaves, torn into good sized pieces
1In large pot, bring chicken broth to a boil. Add the chicken breasts and bay leaf. Cover and allow to simmer for 20 minutes.
2In the meantime, prepare a small pot of rice (whatever kind of rice suits your taste)
3Remove cover from chicken and cut chicken into bite-sized pieces. Return chicken to broth, toss in romaine pieces and red wine vingar. Stir well and return cover. I usually turn off the heat and just let the pot sit for about 10 minutes.
4Spoon rice into the bottom of a bowl, top with the soup (making sure to get plenty of greens and broth, since they're the best part!) I also leave out the red wine vinegar, in case anyone other than myself wants an extra dash or three to jazz it up even more :)