Cure All Chicken Rice Soup Recipes

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

CHICKEN, RICE, & VEGETABLE SOUP

Steps:

• Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
• While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
• Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
• 5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
• Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
• Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
• Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!

CHICKEN-AND-RICE SOUP WITH GINGER

Steps:

• In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
• Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

CURE MY COLD! CHICKEN SOUP

Steps:

• In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.

CHICKEN SOUP WITH RICE

Steps:

• Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

CURE-ALL CHICKEN RICE SOUP

Steps:

• In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
• Bring to a boil over high heat.
• Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
• Remove the chicken and carrots from the pot and set aside.
• Strain the remaining liquid and discard the solids.
• Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
• Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
• Cut the meat into bite-size pieces and thinly slice the carrots.
• Return the chicken and carrots to the pot.
• Simmer for 5 minutes.
• Adjust seasoning and stir in the parsley just before serving.