Chicken Rice Soup With Spinach Garlic Chile Oil Recipes

CHICKEN, RICE AND SPINACH SOUP

Steps:

• 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
• 2. Stir in rice and cover pan. Cook for 15 minutes.
• 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
• 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

COMFORT CHICKEN SOUP WITH RICE AND SPINACH

Steps:

• Heat oil in a heavy 4-quart saucepan over med-high heat.
• Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
• Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
• Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
• Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
• Stir in the spinach and continue cooking 5 minutes more.
• Add in the cumin and nutmeg; stir to combine.
• Season with salt and pepper to taste and serve.
• As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.