Fried Rice Chicken Soup Recipes

CHICKEN FRIED RICE WITH CLEAR ONION SOUP

Steps:

• In medium saucepan combine both broths over high heat
• Chop celery, carrot, onion, and garlic into large pieces and add to broth
• Boil covered for 30 minutes
• Strain soup and serve warm over mushroom slices and top with green onion
• Cut chicken into bite-sized pieces and season with salt and pepper
• Heat 2 tbsp butter in large skillet over medium-high heat
• Add chicken to pan and saute until cooked through, then move it to the side of the pan
• Add 1 tbsp butter and all vegetables to pan, stirring until tender
• Move vegetables to the side with the chicken and add the egg, scrambling until soft
• Stir the eggs into the chicken and vegetables
• Add the cooked rice, stirring to combine
• Drizzle with soy sauce and fry until heated through
• Mix all ingredients together except water
• Add water slowly, a little at a time, until desired consistency
• Serve sauce over rice for added flavor

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.

FRIED RICE CHICKEN SOUP

Steps:

• In a 5-quart Dutch oven, combine all ingredients
• Bring mixture to a boil; reduce heat.
• Simmer 15 minutes.
• Top with rice noodles and serve.