CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
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
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.
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
CURRIED CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams
CHICKEN WITH SAFFRON JEWELED RICE
POSTED FOR CRAZE-E CONTEST, 2010. In Persian culture of both Iran and Afghanistan Nowruz (New Light, Persian New Year) is celebrated with friends and family. Food gifts such as Chicken with Saffron Jeweled Rice would be an excellent addition to the table spread of food. This is an adaption for the American kitchen of the traditional recipe, Morasa Polo.
Provided by UmmBinat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat half the butter in a large frying pan.
- Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
- Heat remaining butter in the pan and add the chicken.
- Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
- Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
- Cook, stirring, for 1 minute.
- Return onion and browned chicken to the pan.
- Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
- Increase heat to high to bring to the boil.
- Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and set aside, covered, for 5 minutes to rest.
- Use a fork to fluff the rice.
- Add half of the toasted almonds and pistachios and stir through the rice.
- Transfer to a serving platter.
- Sprinkle with remaining pistachios, almonds, and rose water if using.
- Arrange lime wedges around dish.
- Serve immediately.
- Avoid actually eating the cardamom pods.
Nutrition Facts : Calories 499.2, Fat 24.4, SaturatedFat 9.8, Cholesterol 89.7, Sodium 177.5, Carbohydrate 50.3, Fiber 4.5, Sugar 9.6, Protein 20.8
OUTSTANDING CHICKEN AND WILD RICE SOUP
This is a recipe from a local coffee shop here in Oklahoma. It's wonderful, and best with cornbread or just crackers. this soup is definitely a treat!
Provided by Krystal Shankle
Categories Chicken
Time 2h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil chicken in 6 cups of water until well done.
- Take chicken out let cool a while.
- Now you need to add your wild rice.
- Add carrots cook 5 minutes then add in celery, onion and garlic.
- Cook for 15 minutes.
- Debone chicken pieces and pull apart using hands making small pieces of chicken.
- Add to soup mixture.
- Now it is time to add all your dry seasonings to your soup.
- It is also time to add your peas and corn.
- After this is the time to add your heavy cream.
- Cook on a medium temperature, stirring often until you see it start to cook down or thicken up.
- This will be a process of about 2 hours cooking time.
- But may I state "WELL WORTH IT"!
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
JEWELED RICE
This side pairs well with Stuffed Chicken or chickpea curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 309 g, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
COMFORTING CHICKEN & RICE SOUP
I do this one to use up leftover chicken. It's quick, easy, and makes a good hearty meal. We have along with chicken pot pie, which uses similar ingredients and is nearly as quick and easy.
Provided by lynxpilot
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
- Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
- Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
- Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.
Nutrition Facts : Calories 100.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 13.3, Sodium 165.6, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 5.5
CHICKEN RICE SOUP
Make and share this Chicken Rice Soup recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 4 cups of the broth to a boil in a large soup pot.
- Add the rice, celery, carrot and onion, and cook for 14 minutes.
- Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.
Nutrition Facts : Calories 385.6, Fat 8, SaturatedFat 2.3, Cholesterol 59.5, Sodium 192.4, Carbohydrate 46.2, Fiber 2.1, Sugar 3, Protein 31.8
CHICKEN, RICE AND CARROT SOUP
A very easy soup the whole family will love. Perfect if you have leftovers and little time!
Provided by Rachycakes22
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cook stock in soup pan on a medium heat
- Add chicken, onion, carrots and rice stirring well
- Cook on a low/medium heat for 60 mins until carrots are soft and rice is cooked
- Add salt and pepper to taste and serve with warm crusty bread!
CHICKEN & RICE SOUP
Make and share this Chicken & Rice Soup recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
- Bring to a boil, stir in the rice, cover and reduceto a simmer.
- Cook 15 minutes.
- Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 291.9, Fat 9, SaturatedFat 2.6, Cholesterol 45.4, Sodium 192.4, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 24.3
JEWELED RICE
Provided by Samin Nosrat
Categories Onion Side Cranberry Orange Almond Pistachio Saffron Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
- Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
- Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
- Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
- Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
- Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
- Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
- Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
- Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
- Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
- DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
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