CHICKEN BROWN RICE SOUP RECIPES

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:

• Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onion is softened.
• Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.