Sick Chicken Rice Soup Recipes

IMMUNE BOOSTING CHICKEN AND RICE SOUP

Steps:

• In a large pot or dutch oven place olive oil, onion, garlic, ginger and chili peppers and saute until aromatic.
• Add chicken and salt and pepper and cook for 2- 3 minutes.
• Add carrots, celery and stir and cook until vegetables start to soften slightly. (feel free to add any any vegetables you have in your crisper or frozen veggies too)
• Add Chicken bone broth (or chicken broth) rice and bay leaves. Bring to a boil and then turn down heat to simmer and cook for about 30 minutes. Remove bay leaves and discard. Check for taste. Add more chili flakes, salt and pepper as desired.
• Serve your Immune Boosting Chicken and Rice soup in a large bowl and start feeling better soon!
• Slow Cooker Option: Place all chopped items together in the pot, except oil and spinach or any leafy green vegetables, and place on low heat for 6- 8 hours or high heat for 4 hours. Add your spinach to the hot soup and serve. If you happen to come home from work with cranky sick kids, dinner is already prepared and the madness can begin.
• Pressure Cooker/Instant Pot Option: Turn your instant pot to saute function. Add oil, onions, garlic, ginger and chili and saute until just aromatic. Then add your chicken and saute for about 5 minutes. Add the rest of the ingredients except the spinach and pressure cook for 6 minutes. Let your instant pot decompress for 10 minutes and then perform the quick release. Add your spinach or leafy green vegetables of choice and enjoy.

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 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.)