Gringo Chicken Rice Soup Recipes

GRINGO CHICKEN-RICE SOUP

Steps:

• Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
• Simmer together with 6 cups of water for about one hour (more if you have the time).
• Drain and reserve broth and chicken, discarding vegetables.
• When cool, cube chicken.
• Heat about 2 cups of reserved broth to almost boiling.
• In a large saucepan, saute onions and garlic together.
• Stir in flour until a"paste" forms.
• Add hot broth and whisk briskly to dissolve flour and thicken broth.
• Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
• Stir in cooked rice and cubed cooked chicken.
• Simmer all together for about 40 minutes, stirring occasionally.
• Chicken will almost shred itself!
• Stir in salt, pepper and half and half; heat but do not bring to boil.
• Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
• The soup will thicken up overnight; thin with water or broth if you wish.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
• Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
• Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
• Simmer for 1 hour, stirring frequently.

CREAM OF CHICKEN-RICE SOUP

Steps:

• Bring broth to a boil in a dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in dutch oven.
• Saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.

LEMON CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
• Bring to a boil.
• Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
• Stir in chicken.
• Remove from heat.
• Then, in a small saucepan, melt butter and stir in flour until smooth.
• Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
• In a small bowl, beat the eggs until frothy.
• Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
• Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
• Heat gently until soup thickens enough to coat a spoon-- do not boil!
• Add salt and pepper to taste, garnish with lemon.

CHICKEN RICE SOUP

Steps:

• In medium saucepan mix broth, carrots, celery, parsley flakes, and garlic powder.
• Heat to a boil over high heat.
• Stir in rice, reduce heat to low.
• Cover and cook 20 minutes or until rice is done.
• Add chicken and heat through.

GRINGO CHICKEN

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.

CHICKEN & RICE SOUP

Steps:

• Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
• Bring to a boil, stir in the rice, cover and reduceto a simmer.
• Cook 15 minutes.
• Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
• Season to taste with salt and pepper.

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.