Immune Boosting Chicken And Rice Soup Recipes

IMMUNE BOOSTING CHICKEN AND RICE SOUP

Steps:

• In a large pot or dutch oven place olive oil, onion, garlic, ginger and chili peppers and saute until aromatic.
• Add chicken and salt and pepper and cook for 2- 3 minutes.
• Add carrots, celery and stir and cook until vegetables start to soften slightly. (feel free to add any any vegetables you have in your crisper or frozen veggies too)
• Add Chicken bone broth (or chicken broth) rice and bay leaves. Bring to a boil and then turn down heat to simmer and cook for about 30 minutes. Remove bay leaves and discard. Check for taste. Add more chili flakes, salt and pepper as desired.
• Serve your Immune Boosting Chicken and Rice soup in a large bowl and start feeling better soon!
• Slow Cooker Option: Place all chopped items together in the pot, except oil and spinach or any leafy green vegetables, and place on low heat for 6- 8 hours or high heat for 4 hours. Add your spinach to the hot soup and serve. If you happen to come home from work with cranky sick kids, dinner is already prepared and the madness can begin.
• Pressure Cooker/Instant Pot Option: Turn your instant pot to saute function. Add oil, onions, garlic, ginger and chili and saute until just aromatic. Then add your chicken and saute for about 5 minutes. Add the rest of the ingredients except the spinach and pressure cook for 6 minutes. Let your instant pot decompress for 10 minutes and then perform the quick release. Add your spinach or leafy green vegetables of choice and enjoy.

CHICKEN AND RICE SOUP

Steps:

• In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
• With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
• Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.

KICK IT IMMUNE BOOSTING CHICKEN SOUP

Steps:

• Dice onions, chilli, ginger and sweet potato/parsnip.
• Dice or crush garlic.
• Slice celery, carrots.
• Wash chicken inside and out and place into a large stock pot.
• Put all ingredients into the pot and cover with chicken stock.
• Bring soup to the boil, then simmer for approx 2 - 2.5 hours or until the chicken falls of the bone.
• (I use a pressure cooker to cook mine for approx 1 hr).
• Pull chicken out of soup and discard all bones and large clumps of fat.
• Return chicken meat to soup.
• For a variation, try adding a ham hock to the ingredients as well!
• This chicken soup does have a bite, but it it will sweat out all those nasty cold bugs!
• Enjoy!

IMMUNE BOOSTING CHICKEN SOUP

Steps:

• in a large saucepan cover the carcass with 8 cups of cold water. Add the garlic cloves and onion and bring to a boil. Gently simmer for 30 - 45 minutes.
• Skim off any foam that forms on the surface with a spoon or small sieve. The bitter foam can boil back into the soup and taint the flavour.
• Remove the carcass into a colander. Return the soup to the heat and add the pasta, vegetables and chopped parsley.
• Simmer for 15 - 20 minutes until the pasta is cooked and the vegetables tender.
• Adjust seasonong.
• Meanwhile remove meat from the chicken carcass and add to the soup.

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.