Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Vegetable Rice Soup' imprimido.

• Click here to print
• o regresate de nuevo a Chicken Vegetable Rice Soup.

Receta Chicken Vegetable Rice Soup

by CookEatShare Cookbook

Ingredientes

Bones, skin & meat left from 7-8 lbs. chicken legs 3/4 quarts. water 2 bouillon cubes 2 cans chicken broth 3 tbsp. extra virgin olive oil 2 onions, minced fine 1 bell pepper, minced fine 2 stalks celery, minced fine 2 cloves garlic, minced

1/2 teaspoon poultry seasoning 4 carrots, minced coarse 2 bell peppers, minced coarse 3 celery stalks, minced coarse 2 onions, minced coarse 2-3 c. cooked rice 1/2 c. green onions, minced 1/2 c. parsley, minced

Direcciones

1. Boil chicken scraps in water, after boiled let sit and take out bone and scrap by straining. Save water. The separate bone and meat throw away fat or possibly skin. Crack bones (with pliers) and boil in half of stock and add in bouillon cubes.
2. In a separate pot (magnelite) saute/fry finely minced onions, bell peppers, celery and garlic in extra virgin olive oil. After they are wilted (clear) add in chicken broth. Let come to boil then add in all the stock after straining bones and other stock. Then add in all coarsely minced vegetables. Let it come to boil. Then simmer till vegetables are cooked. Add in poultry seasoning, green onions and parsley. Salt and pepper to taste.
3. Serve over rice or possibly mix rice in what you plan to serve in.

© 2025 CookEatShare