Chicken And Rice Harvest Soup Food

CHICKEN AND RICE HARVEST SOUP

Steps:

• Bring broth, cream of chicken & mushroom soup and water to a boil.
• Add chicken and bring down to a simmer for 1 hour until chicken is tender.
• Then remove chicken and set aside to cool. Add celery, onions, garlic and mushrooms to broth and simmer until celery is softened.
• Then add carrots and rice. Let simmer for 20 minutes. While soup is simmering, chop chicken into bite size pieces.
• Finally add chicken to soup and enjoy.

SLOW-COOKER CHICKEN AND RICE GUMBO SOUP

Steps:

• Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.
• Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.
• Spoon soup over rice in soup bowls. Serve with pepper sauce. Note:This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHICKEN AND RICE SOUP

Steps:

• In a medium skillet brown the chicken in the oil and butter.
• Add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
• In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
• Turn your slow cooker to low heat and add the chicken.
• Let this mixture just simmer for 4-5 hours.
• After 4-5 hours turn slow cooker to high and let the liquid come to a boil.
• This may take 30-45 minutes.
• Add the rice (s).
• Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
• Add evaporated milk and let simmer for 10 more minutes.

HARVEST CHICKEN SOUP

Steps:

• Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.