CHICKEN AND RICE SOUP
Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.
Provided by Nagi
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Nutrition Facts : ServingSize 638 g, Calories 427 kcal
MEXICAN CHICKEN RICE SOUP
Steps:
- Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
- Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot.
MARCINHO'S COUNTRY-STYLE CHICKEN & RICE SOUP
This is a soup that takes less than an hour to make, it's satisfying, delicious and a crowd pleaser! Whenever it's COLD--- this will soothe the soul! And it's DIFFERENT the next day (once the flavors have melded)! I will post first: The way my Grandmother likes it and then I've added a note about the way I spruce it up for a more gourmet approach and presentation. I'd serve it with a toasted, buttered baguette; Fresh baked Cornbread or with Carr's Water Crackers; A glass of well-chilled, crisp Chardonnay or a Gewürztraminer. This is a "Provincial" soup--- meaning: Not finished in a refined manner, so make sure to have little saucers or bowls to catch your guests bones as they find them. Where there are ranges EG: "1.5 to 2 cups of rice", for example, this is done to accommodate your personal tastes. It is already a quick soup. If you rush it, it will TASTE like it. Bon Appetit! :-)
Provided by Marcinho Savant
Categories Whole Chicken
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in pot and cover with 3" to 4" of water, depending on the size of the pot.
- Boil chicken until tender.
- Skim off foam with ladle and remove from heat.
- Let chicken rest in the pot and juices while you prep the veg.
- When vegetables are prepped, bring the pot to a rolling boil & add uncooked rice.
- Add entire container of Chicken Broth.
- Add vegetables and allow to simmer, covered, on low for 15 minutes.
- When the rice and vegetables are "al dente", Remove from heat.
- Add dry seasonings, stirring gently to marry the flavors.
- ADJUST seasonings for taste.
- REMOVE from heat.
- Let sit until time to serve (Not more than an hour) so that the chicken can absorb the flavors and will continue to fall off the bone, while the vegetables tenderize.
- THIS is how my Grandmother likes it.
- **** MY VARIATION****: If I were doing it for myself and guests, I'd add 1/4 C cognac OR Sherry, 1/3 C Sauternes, 8 to 10 medium-chopped vine ripened-plum tomatoes, a bit of cayenne to taste and 1/2 to 1 C Half and Half, 1 to 2 TBS sugar (or the equivalent in substitute), 1TBS Champagne or Cider Vinegar and a dash of fresh nutmeg once plated.
Nutrition Facts : Calories 874.7, Fat 37, SaturatedFat 10.6, Cholesterol 172.5, Sodium 2800.7, Carbohydrate 76.8, Fiber 6.2, Sugar 8.8, Protein 55.3
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
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