GRANDMA'S CHICKEN AND RICE SOUP
Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.
Provided by WI Cheesehead
Categories Stocks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
- At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.
Nutrition Facts : Calories 359.2, Fat 11, SaturatedFat 3, Cholesterol 110.6, Sodium 568.6, Carbohydrate 28.4, Fiber 1.6, Sugar 7.2, Protein 34
GRANDMA'S CHICKEN SOUP
Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.
Provided by Love2c0ok
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
- Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g
GRANDMA'S FAVORITE CHICKEN AND RICE
My grandma lives in OKC and is a southern cook, through and through. This is a SIMPLE recipe that is so delicious and comforting. -If you like, you could add fresh veggies like broccoli or green beans just before baking.
Provided by hollyfrolly
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a covered baking dish that has been sprayed with Pam.
- In a bowl, mix other ingredients well and spoon over chicken.
- Sprinkle with paprika and cover pan with lid.
- Bake at 350 degrees for one hour and 15 minutes.
- Remove cover and serve.
- Enjoy!
Nutrition Facts : Calories 378, Fat 15.1, SaturatedFat 4.3, Cholesterol 70.2, Sodium 767.5, Carbohydrate 34.4, Fiber 1, Sugar 1.7, Protein 24.5
GRANDMA'S CHICKEN AND RICE CASSEROLE
This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.
Provided by Josh Butler
Categories Chicken and Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
- Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
- Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
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