Alexs Rice Soup Recipes

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.

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.

ALEX'S RICE SOUP

Steps:

• Heat oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove from heat and shred chicken.
• Combine rice and boiling water in a saucepan, cover the saucepan with a lid, and let sit until rice is tender and water is absorbed, about 5 minutes.
• Place peas in a microwave-safe dish and microwave until heated through, 2 to 5 minutes.
• Stir chicken broth, shredded chicken, rice, and peas together in a pot; bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend, 10 to 15 minutes.