Old Fashioned Chicken And Rice Soup Food

THE BEST CHICKEN AND RICE RECIPE

Steps:

• Using a large skillet or dutch oven, melt butter and saute onion and celery until translucent.
• Add in the chicken and cook until the veggies are soft and the chicken is browned. Be sure to fully cook the chicken. This can take 20-30 minutes.
• Remove chicken, let cool, and cut into bite-size pieces.
• Add rice and garlic to pan. Cook until rice has a translucent appearance.
• Add chicken broth to pan and deglaze.
• Return chicken to pan and bring to a boil. Cover the pan and lower the heat.
• Cook for approximately 20 minutes or until rice is fully cooked.
• Remove from heat and let sit 10 minutes.
• Salt and Pepper to taste.
• Top with freshly chopped parsley.

OLD-FASHIONED CHICKEN AND RICE SOUP

Steps:

• In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
• Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
• Sprinkle with flour. Cook 3 to 4 min, browning lightly.
• Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
• Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
• Variation.
• For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
• If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

CHICKEN AND RICE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
• Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
• Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
• Add garlic and saute 1 minute longer.
• Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
• Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
• Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
• Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
• Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
• Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
• As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.

OLD FASHIONED CHICKEN AND RICE SOUP

Steps:

• 1. In a pot,heat the butter,add the onion,celery and carrots. Saute until tender.
• 2. Add the chicken and broth. Simmer for 15 minutes.
• 3. Add the rice and parsley. Simmer 5 more minutes. Serve very hot.