Chunky Chicken Soup With Rice Recipes

Steps:

• 1. Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove bay leaves, meat and bones from the pot. Use a strainer to get everything. Set meat in the refrigerator to cool while chopping the veggies.
• 2. Chop all your veggies and add to the pot. Add Spices and rice.
• 3. Pick meat from the bones, chop and add back to the pot.
• 4. Bring soup to a boil, then reduce heat and cover tightly. Simmer over low heat 25-30 minutes to cook the rice. Remove from heat, add wine if using.
• 5. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

Steps:

• Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
• Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

Steps:

• Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Steps:

• In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.