Best Jeweled Rice And Chicken Soup Recipes

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JEWELED RICE AND CHICKEN SOUP



Jeweled Rice and Chicken Soup image

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 cups chicken stock or low-sodium broth
1/2 cup jasmine or basmati rice
3 tablespoons extra-virgin olive oil
1/4 cup fresh ginger matchsticks
4 garlic cloves, sliced
4 medium multi-colored carrots, unpeeled and sliced 1/4-inch thick
1/2 teaspoon ground turmeric
Kosher salt
1/3 cup sliced almonds
1/2 rotisserie chicken (about 1 1/4 pounds)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 cup chopped cilantro

Steps:

  • Bring the stock and 4 cups water to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low and let simmer while you prepare the aromatics.
  • Heat 2 tablespoons olive oil in a large saucepan. Add the ginger and garlic and cook over medium heat, stirring, until just starting to brown, 2 to 3 minutes. Stir in the carrots, turmeric and a generous pinch of salt and cook until the carrots glisten and the mixture is very fragrant, about 2 minutes. Add the hot stock mixture and simmer over medium heat until the carrots are tender and the rice is very soft, 8 to 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet. Add the almonds and cook over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer the toasted almonds to a plate and season lightly with salt.
  • Remove and discard the skin and bones of the chicken, then pull the meat into bite-size pieces. Add the chicken, lime juice and fish sauce to the saucepan and cook until warmed through. Stir in 1/2 cup cilantro and season with salt. To serve, ladle the soup into bowls and top with the toasted almonds and the remaining 1/2 cup chopped cilantro.

CLASSIC CHICKEN AND RICE SOUP



Classic Chicken and Rice Soup image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Yield 8

Number Of Ingredients 4

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g

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