Easy Spicy Chicken Rice Soup Food

EASY SPICY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
• Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.

SPANISH CHICKEN AND RICE SOUP

Steps:

• Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
• Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
• While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
• To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

EASY SPICY CHICKEN RAMEN NOODLE SOUP

Steps:

• Mix all of the ingredients except the noodles. Bring to a simmer.
• Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
• Add the noodles into your bowls and ladle broth on top.
• Top with toppings before serving.

EASY JAMBALAYA SOUP

Steps:

• Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
• Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
• Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
• Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
• Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

SPICY CHICKEN RICE SOUP

Steps:

• In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
• Garnish with toppings.

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

EASY SPICY CHICKEN RICE SOUP

Steps:

• Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
• (I've also cut up a store-bought rotisserie chicken for this).
• Dice cooked chicken.
• Prepare red beans& rice (I like Zatarrain's) per package directions.
• (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
• When boiling, add diced chicken.
• Reduce heat and cook about 10 minutes.
• Add prepared beans and rice; heat through.
• Spoon into bowls and top with cheese.

CHINESE RICE SOUP

Steps:

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
• Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
• Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
• Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
• Pick garlic and ginger out of soup.
• Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.

THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)

Steps:

• In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
• Add garlic, ginger, and curry paste and cook for another minute until fragrant.
• Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
• Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
• Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

KOREAN CHICKEN SOUP

Steps:

• Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.

CHICKEN, RICE AND CARROT SOUP

Steps:

• Cook stock in soup pan on a medium heat
• Add chicken, onion, carrots and rice stirring well
• Cook on a low/medium heat for 60 mins until carrots are soft and rice is cooked
• Add salt and pepper to taste and serve with warm crusty bread!