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Full Online Book HomeLearning KitchenSoups - Chicken - Chicken And Rice Soup
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Soups - Chicken -  Chicken And Rice Soup Post by :owslaw Category :Learning Kitchen Author :Unknown Date :March 2012 Read :872

Click below to download : Soups - Chicken - Chicken And Rice Soup (Format : PDF)

Soups - Chicken - Chicken And Rice Soup

10 cups of chicken broth
1 medium onion chopped
1 cup celery
1 cup sliced carrots or whole baby carrots
1/4 cup fresh parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups chicken cubes
2 cups cooked rice or you can add "minute type" rice during last 10 minutes of cooking
2 tablespoons fresh lime juice
lime slice for garnish (optional)

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf, in Dutch oven.
Bring to a boil, stir and reduce to simmer, cook uncovered for 15 minutes. Add chicken, simmer for 20 minutes. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with chopped parsley and lime slice.

Makes 8 servings

recipe courtesy of: The USA Rice Counsel
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Soups - Chicken -  Chickn Chowder Soups - Chicken - Chickn Chowder

Soups - Chicken -  Chickn Chowder
2 cups chicken, cooked and cubed, (about 3 chicken breast) or use canned chicken 1 (10 3/4 oz.) can cream of potato soup, undiluted 1 (10 3/4 oz.) can cream of chicken soup, undiluted 11 ounce can Mexican corn, undrained 1 (4-ounce) can mushrooms, undrained (optional) 1( 4-ounce) can green chilies, undrained (optional) 1 cup chicken broth 1/2 cup green onions, chopped 1 1/2 cups milk 1 1/2 cup cheddar cheese, shredded Mix all ingredients, except milk and cheese, bring to a boil, reduce heat. Add milk and simmer 8-10 minutes. Remove from heat and add cheese, and serve.

Soups - Chicken And Potato Dumpling Soup Soups - Chicken And Potato Dumpling Soup

Soups - Chicken And Potato Dumpling Soup
1/4 cup onion, chopped 1 tablespoon vegetable oil 2 cups chicken, cooked and diced 1 cup carrots, sliced 1 1/2 cups Bisquick® 1 Tablespoon green onion, chopped 1/4 cup milk 1 clove garlic, crushed 6 cups chicken broth 1 cup celery, chopped 1/4 teaspoon dried sage 1 cup mashed potato , cold 1/8 teaspoon pepper Cook onion and garlic in oil in a 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft