Mamas Chicken And Rice Soup Recipes

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees and prep your 13x9 casserole dish with foil and spray.
• Rinse the dried beef slices under cold water and ring dry. Line the bottom of your dish with your slices.
• Season chicken with salt and pepper and arrange in the dish on top of the beef slices. Place remaining slices on top of the chicken.
• In a seperate bowl mix together cream of mushroom soup with the cream cheese. If this looks a little too thick for your taste add a dash of milk. Only a little at a time though, you don't want it runny. If you have trouble getting the cream cheese to break up all the way put it in the microwave for 30 second intervals until everything creams together smoothly.
• Pour this mixture over the chicken, making sure its even. It is actually very important that it is even --
• Cover with foil and bake for two hours. It seems long but if you get impatient you can tell the difference. 2 Hours makes this perfectly creamy and the chicken moist.
• Serve this over hot white rice and enjoy!

Steps:

• Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
• Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
• Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
• Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
• Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
• Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
• Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
• If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
• If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
• If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
• This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.

Steps:

• Combine the first 9 ingredients in a large pot. Bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken and carrots to a platter; cool slightly. Pull chicken meat off the bones in bite-sized pieces. Discard the bones. Thinly slice carrots and reserve.
• Strain broth; discard the solids in the strainer. Pour 2 cups broth into a heavy medium-sized saucepan. Bring to a boil. Add rice and bring to a boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 to 25 minutes.
• Return remaining broth, chicken meat pieces, and sliced carrots to the same large pot used to cook the chicken. Bring to a simmer. Stir in the cooked rice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with parsley, if desired, and serve.