Chicken Bell Pepper Soup With Brown Rice Recipes

CHICKEN BELL PEPPER SOUP WITH BROWN RICE

Steps:

• salt the chicken with garlic salt and pepper.
• brown in a dutch oven or soup pot remove from pot.
• in same pot add remaining olive oil and butter.
• add vegetable and lemon zest (not the lemon juice yet).
• cook the veggies down about 10 minutes maybe less.
• Add the chicken back to the pot and add the chick broth, basil,
• and lemon juice.
• while thats cooking prepare 2 cups brown minute rice according
• to package.
• when the soup is finished about 20 minutes put in bowls.
• and spoon brown rice on top of bowls.
• serve with a nice crusty bread.

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 AND BROWN RICE SOUP

Steps:

• Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
• Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
• Place brown rice in another sauce pan and simmer covered for 45 minutes.
• To assemble soup: Remove chicken from stock and debone.
• Cut chicken into 1 inch pieces.
• Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
• Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
• Stir well.
• Add frozen peas at the last minute.
• Serve with hot crusty bread.