Simple Chicken And Rice Soup Food

CHICKEN RICE SOUP

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.

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

CLASSIC CHICKEN AND RICE SOUP

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
• Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
• Final touch: Add salt and pepper, to taste.

SIMPLY DELICIOUS CHICKEN RICE SOUP

Steps:

• Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
• Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

CHICKEN AND RICE SOUP

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 SOUP WITH RICE OR NOODLES

Steps:

• Remove excess fat and giblets from the chicken and discard.
• In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
• Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
• Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
• In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
• Add the strained broth and bring to a boil.
• Add the rice or noodles and simmer covered for 15 minutes.
• Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
• Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
• Add salt and pepper to taste.

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.

SIMPLE CHICKEN AND RICE SOUP

Steps:

• Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
• Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.