Chicken Soup With Brown Rice Millet Noodles Recipes

CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES

Steps:

• Make a bouquet garni: Put the parsley sprigs, bay leaves, cloves, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine.
• Put bouquet garni, chicken, onion, celery, garlic, and stock into a large stockpot. Bring to a boil. Reduce heat; cover, and simmer 15 minutes. Using tongs, transfer chicken to a large bowl; let cool slightly. Remove meat from bones, and cut into small pieces; set aside.
• Add parsnips to pot, and cook until slightly softened, about 10 minutes. Stir in 5 cups water and the salt. Bring to a boil. Stir in carrots, pasta, and reserved chicken. Cook until carrots are tender and pasta is al dente, 7 to 10 minutes. Discard bouquet garni. Ladle soup into 6 bowls, dividing evenly. Sprinkle each with chopped parsley and scallion, dividing evenly; season with pepper.

CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES

Steps:

• Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
• Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
• With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
• Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
• Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
• Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.

MILLET CHICKEN VEGETABLE SOUP

Steps:

• Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
• In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
• Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
• Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
• Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
• Add salt and pepper to taste, and serve hot.

CHICKEN AND BROWN RICE SOUP

Steps:

• Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

CHICKEN SOUP WITH RICE OR NOODLES

Steps:

• Remove excess fat and giblets from the chicken and discard.
• In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
• Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
• Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
• In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
• Add the strained broth and bring to a boil.
• Add the rice or noodles and simmer covered for 15 minutes.
• Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
• Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
• Add salt and pepper to taste.