CHICKEN RICE SOUP CHINESE RECIPES
CHINESE RICE SOUP RECIPE - FOOD.COM
We always make this soup when someone in my house is feeling under the weather. It's simple and very tasty.
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the jasmine rice in cold water.
- Transfer to a large stock pot.
- Sprinkle the 2 tsps. salt and shake mildly to combine.
- Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
- Turn on stove to HIGH and bring the rice/water mixture to boil.
- Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
- Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
- Let chicken sit for at least 30 minutes to marinate.
- If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
- During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
- Serve in heat resistant bowl.
Nutrition Facts : Calories 527.1, FatContent 23.5, SaturatedFatContent 3.4, CholesterolContent 57.3, SodiumContent 1302.6, CarbohydrateContent 57.7, FiberContent 2, SugarContent 0.4, ProteinContent 19.2
CHICKEN RICE SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 1 hours 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 14
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.
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From hinoderice.com
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From keyingredient.com
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From allrecipes.com
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From recipetineats.com
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From hinoderice.com
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From foodnetwork.com
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From keyingredient.com
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From eatfresh.org
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From emerils.com
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From insanelygoodrecipes.com
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From allrecipes.com
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From thereciperebel.com
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From cookingwithalison.com
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From uk.lkk.com
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From hwcmagazine.com
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