Yield Makes 6 servings Number Of Ingredients 11 Steps:
Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes. Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
Time 35m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Combine the fist 8 ingredients in Dutch oven or large soup pot; bring to a boil over high heat. Stir and reduce heat to low and simmer uncovered 10 to 15 minutes. Add chicken and simmer uncovered for 10 more minutes or until the chicken is cooked. Remove and discard the bay leaf. Stir in the rice and lime just before serving. Garnish with lime slices.
Time 45m Yield 8 Number Of Ingredients 12 Steps:
Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Time 2h10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan. Place chicken on top (skin side up). Season the chicken pieces with salt and pepper. Cover tightly with foil. Bake at 300 degrees for 2 hours. Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).
More about “moms hearty chicken and rice soup recipes”
Time 2h30m Yield 10-12 servings. Number Of Ingredients 10 Steps:
Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
