Chicken Soup With Tomatoes And Rice Recipes

Steps:

• Heat oil in a large, heavy soup pot or stew pan.
• Add onion and saute over medium heat until golden.
• Add chicken, sprinkle with salt and pepper and saute 7 minutes.
• Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
• Skim foam from surface.
• Cover and simmer 45 minutes, skimming fat occasionally.
• Add squash and cook for 10 minutes or until zucchini and chicken are tender.
• In a separate saucepan, bring 4 cups water to a boil and add salt.
• Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
• Drain well.
• Rinse with cold water if cooking it ahead, and drain well.

Steps:

• In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

Steps:

• in large pot heat oil. add onion, celery, green pepper and garlic. Saute 3-5 minutes.
• add tomatoes, broth, thyme and rice. bring to boil, reduce heat cover and simmer for 15 minutes.
• add chicken, simmer 5 minutes or until rice is tender.
• garnish with chopped parsely if desired.

Steps:

• 1. In a medium skillet sauté the Onions in the Olive Oil until tender. Then add them to the slow cooker. 2. Next add the Tomato Juice, Chicken, Roasted Red Pepper, Canned Tomatoes, Montreal Chicken Spice and Pepper to the slow cooker and stir all ingredients together. 3. Set the slow cooker on low for 4-6 hours. Continue to stir the Soup as it cooks every hour or so. The newer slow cookers cook differently than the older models so look for the soup to be bubbly-not boiling and the Chicken to be cooked. 4. When the Soup is done, stir in the cooked Rice and continue to cook for another 15-20 minutes. Recipe By: Hot Dish Homemaker

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.