Chick N Rice Soup Recipes

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.

Steps:

• In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender.

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.
• Combine all ingredients thoroughly.

Steps:

• Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
• Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
• Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
• Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.

Steps:

• Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved
• Difficulty: Easy

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.