Chicken Rice And Vegetable Soup Recipes

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.

Steps:

• Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.

Steps:

• Mix, wash and cook the rice, I use a rice cooker.
• Put 3 cups of chicken broth in a 3 qt sauce pan.
• Add last cup of broth later IF you want it more soupy.
• Bring to a slow boil.
• Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
• Cover and simmer for about 15 min until vegetables are soft.
• While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
• Add last clove of the minced Garlic.
• Mix well and bring to a slow boil.
• Add chicken and cover, stir chicken every few minutes until cooked through.
• When Chicken is done add contents of pan to broth mixture.
• When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
• Salt to taste.
• (Taste first; chicken broth can be salty).
• Black Pepper to taste.
• Simmer until mushrooms are soft then serve.

Steps:

• Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
• Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
• Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Steps:

• Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Steps:

• Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
• Add zest of lemon and rice.
• Stir.
• Add chicken broth and boil on low for approx 20 min until vegetables are tender.
• Add peas, chicken, lemon juice and parsley 5 minutes before serving.
• Add salt and pepper to taste.