Marcinhos Country Style Chicken Rice Soup Recipes

COUNTRY CHICKEN AND RICE SOUP

Steps:

• Heat rice according to package directions. In medium microwave-safe bowl, combine chicken, broth and vegetables. Microwave on high for 5 minutes. Stir in rice.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes. Save leftovers for lunch the next day!

LIME CHICKEN RICE SOUP

Steps:

• Combine the broth, celery, onion, bay leaf, and chicken in the crock pot. Cover and cook on Low just until the chicken is almost cooked through, 4-5 hours. Stir in the rice, cover and cook on Low until the rice is tender - 1 1/2 - 3 hours. Discard the bay leaf. Stir in the lime juice and zest, black pepper and thyme. Cover and cook 5 minutes.

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

CLASSIC CHICKEN AND RICE SOUP

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
• Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
• Final touch: Add salt and pepper, to taste.

MARCINHO'S COUNTRY-STYLE CHICKEN & RICE SOUP

Steps:

• Place chicken in pot and cover with 3" to 4" of water, depending on the size of the pot.
• Boil chicken until tender.
• Skim off foam with ladle and remove from heat.
• Let chicken rest in the pot and juices while you prep the veg.
• When vegetables are prepped, bring the pot to a rolling boil & add uncooked rice.
• Add entire container of Chicken Broth.
• Add vegetables and allow to simmer, covered, on low for 15 minutes.
• When the rice and vegetables are "al dente", Remove from heat.
• Add dry seasonings, stirring gently to marry the flavors.
• ADJUST seasonings for taste.
• REMOVE from heat.
• Let sit until time to serve (Not more than an hour) so that the chicken can absorb the flavors and will continue to fall off the bone, while the vegetables tenderize.
• THIS is how my Grandmother likes it.
• **** MY VARIATION****: If I were doing it for myself and guests, I'd add 1/4 C cognac OR Sherry, 1/3 C Sauternes, 8 to 10 medium-chopped vine ripened-plum tomatoes, a bit of cayenne to taste and 1/2 to 1 C Half and Half, 1 to 2 TBS sugar (or the equivalent in substitute), 1TBS Champagne or Cider Vinegar and a dash of fresh nutmeg once plated.