Jeweled Rice And Chicken Soup Recipes

JEWELED RICE AND CHICKEN SOUP

Steps:

• Bring the stock and 4 cups water to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low and let simmer while you prepare the aromatics.
• Heat 2 tablespoons olive oil in a large saucepan. Add the ginger and garlic and cook over medium heat, stirring, until just starting to brown, 2 to 3 minutes. Stir in the carrots, turmeric and a generous pinch of salt and cook until the carrots glisten and the mixture is very fragrant, about 2 minutes. Add the hot stock mixture and simmer over medium heat until the carrots are tender and the rice is very soft, 8 to 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet. Add the almonds and cook over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer the toasted almonds to a plate and season lightly with salt.
• Remove and discard the skin and bones of the chicken, then pull the meat into bite-size pieces. Add the chicken, lime juice and fish sauce to the saucepan and cook until warmed through. Stir in 1/2 cup cilantro and season with salt. To serve, ladle the soup into bowls and top with the toasted almonds and the remaining 1/2 cup chopped cilantro.

CHICKEN AND RICE SOUP

Steps:

• Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
• Add carrots and celery, stir for 1 minute.
• Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
• Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
• Remove lid, add rice. Stir, cover, simmer 15 minutes.
• Remove soup from stove.
• Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
• Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
• To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
• Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
• Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
• Serve warm topped with more Parmesan.
• Enjoy!

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

JEWELED RICE

Steps:

• In a medium saucepan, melt butter over medium. Add onion and cook until softened, 8 minutes. Season with salt and pepper. Add rice and cook, stirring occasionally, 3 minutes. Add 2 cups water and bring to a boil over high. Reduce heat, partially cover, and simmer until liquid is absorbed, 10 minutes. Stir in raisins, cover, and let stand 3 minutes before serving.

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.

CHICKEN, RICE AND VEGETABLE SOUP

Steps:

• In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
• Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.