Sick Chicken Rice Soup Recipes

CHICKEN AND RICE SOUP

Steps:

• Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
• Add carrots and celery, stir for 1 minute.
• Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
• Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
• Remove lid, add rice. Stir, cover, simmer 15 minutes.
• Remove soup from stove.
• Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
• Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

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.

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 RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
• In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
• Prepare the rice according to the package instructions; keep warm.
• Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

ANTI-INFLAMMATORY CHICKEN AND RICE SOUP

Steps:

• Cook your rice according to package directions, or use my Instant Pot Brown Rice instructions.
• While the rice is cooking, chop your onion, carrots, celery, garlic, and ginger.
• Heat the oil in a large stock pot and add the vegetables as chop them.
• Sauté the vegetables until softened and starting to brown, about 8 minutes. Add the garlic and ginger and sauté another minute or two.
• Add the chicken stock, fresh thyme, salt, and pepper and bring to a simmer. Simmer for 15 more minutes.
• Stir in the shredded chicken, fresh lemon juice, and cooked rice and. Enjoy!

SICK CHICKEN RICE SOUP

Steps:

• Mix everything together in a pot over medium heat and cook until the rice is done, about 20 to 30 minutes.
• Sit down and get some tea and tissues while the soup is cooking.
• Add additional broth if you want, and bring the soup up to temperature.

QUICK AND SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired.