4 cups chicken broth
2 cups cubed, cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup long grain rice
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes

SOUP MAKING PREPARATIONS AND DIRECTIONS :

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat, put a cover and simmer for 20-25 minutes until rice and vegetables are tender.

1/8 cup uncooked jasmine rice
1 whole chicken
3 pieces fresh ginger root
1 tablespoon salt, or to taste
1/4 cup chopped white onions
ground black pepper to taste

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Place chicken in a stock pot. Pour in enough water to cover chicken.
2. Add ginger and salt and bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
3. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces and finally set aside.
4. Stir rice and onion into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt, cook an additional 45 minutes for a thick consistency.
5. Ladle soup into bowls, and top with chicken and pepper.

Best Serving : 4 serving

1 1/2 cups diced carrots
1 1/2 cups diced celery
1 cup diced onion
1 cup diced leeks
1 tablespoon olive oil
Vegetable cooking spray
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1/4 teaspoon freshly ground pepper
8 cups organic low-sodium, fat-free chicken broth
1 cup rice blend mix of white, brown and wild rice, uncooked
2 1/2 cups cooked chopped chicken (I used white meat only from rotisserie chicken)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Saute first 4 ingredients in a hot oil in a large lightly greased Dutch oven over medium-high heat 3 to 5 minutes or until vegetables are tender.
2. Add garlic, mushrooms and pepper; saute 1 more minute.
3. Add chicken broth; bring to a boil. Add rice, stirring well. Cover, reduce heat and cook 15 to 20 minutes.
4. Add chicken and cook 5 to 10 minutes more or until heated through. Stir in parsley and thyme before serving.

2/3 c. rice
1 chicken, about 4 lb.
3 qt. water
Salt
Pepper
1 tbsp. butter

SAUCE INGREDIENTS :

4 eggs
Juice of 2 lemons
3 tbsp. water
Chicken broth

SOUP MAKING DIRECTIONS :

Place chicken in pot with water and cook until tender. Remove chicken from broth, salt, and pepper to taste. May be lightly browned in oven, if desired. Add rice to broth, salt and pepper to taste and if broth is thin, add butter. Cook for 10 minutes longer. Allow to cool slightly. Beat eggs and water until light and fluffy, beating constantly. Add broth gradually, continuing the beating. When the eggs are light and foamy, pour in lemon juice.

The secret in preparing the sauce so it will not curdle is to pour hot broth from soup into the eggs while they are being beaten. This procedure heats the eggs to the same temperature and eliminates curdling.

3 c. cooked wild rice
1 c. chopped celery
1/2 c. chopped green pepper
1 c. minced carrot
1/2 c. chopped onion
Dash of garlic powder
Salt and pepper
1/4 c. butter
1 (8 oz.) can mushrooms
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 1/4 c. chicken broth
4 c. chicken, cooked and cubed
1 (4 oz.) pkg. slivered almonds
Milk – for desired consistency

SOUP MAKING DIRECTIONS :

Prepare wild rice using “Basic Oven Method” (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside.

Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10.

1 chopped carrot
1 chopped onion
2 tbsp. unsalted butter, melted
1 qt. chicken broth
Bits of chicken, chopped up
1 1/2 c. cooked brown rice
1 tbsp. Spike seasoning
1 1/2 c. milk
6 tbsp. flour
1 c. frozen green peas
2 tbsp. chopped parsley
Salt to taste

SOUP MAKING INGREDIENTS :

Saute carrots and onions in butter. Combine with chicken broth (almost boiling), bits of chicken, cooked brown rice and Spike. Reduce heat and simmer until vegetables are tender and flavors blended.

In bowl, blend flour into milk with a wire whisk until smooth, no lumps. Stir flour-milk mixture into soup and continue to stir until thickened. About 5 to 7 minutes before serving, add the peas, parsley and salt. This is a great soup to make when you have leftover chicken or turkey bones to make broth with and bits of meat on the bones to use up.

4 tbsp. butter
3/4 c. rice flour or reg. flour
2 qts. chicken broth
2 onions, chopped
1 stalk celery, chopped
2 leeks, chopped
2 sprigs, parsley
2 egg yolks
1 c. heavy cream or more
1/2 c. cooked rice
Salt, to taste

SOUP MAKING DIRECTIONS :

In a large saucepan, heat butter, blend in rice, flour and cook over low heat, stirring constantly until mixture begins to turn golden. Add hot chicken broth and cook over medium heat, stirring constantly until soup thickens and becomes smooth. Add onion, celery, leeks, parsley and salt if necessary.

Simmer soup about 30 minutes, skimming as necessary. Strain the soup base through a fine sieve. In a mixing bowl, mix egg yolks with heavy cream. Add a little hot soup, stirring constantly. Stir the mixture into the remaining soup and bring almost to a boil. Do not let boil. Add more cream to bring to the desired consistency; correct seasoning and add cooked rice and serve. Serves 8.

6 c. chicken broth
1 c. rice or orzo
3 eggs, separated
1 lemon (juice)
Salt and pepper to taste

SOUP MAKING DIRECTIONS :

Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. When rice is cooked, lower heat to simmer. In a mixing bowl, put 3 egg whites and beat until stiff. Then add the yolks; add juice of one lemon slowly, beating well.

Then add broth, a ladle full at a time, beating well until most of the broth is used. Pour this mixture back into the pot, stirring well.

Optional: Pieces of cooked chicken may be added to the soup.

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