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Old 08-16-2017, 12:10 PM
 
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CHICHEN RICE SOUP

chicken
rice
onion
celery
carrots
parsley
black pepper
thyme leaves
bay leaf
lime juice
chicken broth
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Old 08-16-2017, 12:40 PM
 
Location: North Oakland
9,156 posts, read 8,632,549 times
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Quote:
Originally Posted by nickerman View Post
CHICKEN RICE SOUP

chicken
rice
onion
celery
carrots
parsley
black pepper
thyme leaves
bay leaf
lime juice
chicken broth
Salt. Sounds good otherwise.
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Old 08-16-2017, 01:04 PM
 
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Quote:
Originally Posted by jay5835 View Post
Salt. Sounds good otherwise.
thanks for the suggestion
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Old 08-16-2017, 01:25 PM
Status: " la recherche d'un emploi" (set 19 days ago)
 
Location: South Bay Native
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I would add this:

https://www.walmart.com/ip/Vegeta-Al...&wl13=&veh=sem
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Old 08-16-2017, 01:27 PM
 
Location: North State (California)
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It does sound good, I would use skin on, bone in chicken for this too, & take the meat off & add it back in, the chicken skin & bone add flavor & calcium. Discard skin & bone. ( or give skin to dog) I also use 2 or 3 bay leaves.
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Old 08-16-2017, 01:28 PM
 
16,722 posts, read 14,608,301 times
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Quote:
Originally Posted by nickerman View Post
CHICHEN RICE SOUP

chicken
rice
onion
celery
carrots
parsley
black pepper
thyme leaves
bay leaf
lime juice
chicken broth
Add white wine and use chicken thighs for better taste.
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Old 08-16-2017, 04:33 PM
 
3,225 posts, read 1,306,742 times
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Salt for sure. The lime juice makes me think a chile pepper would be nice, too.
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Old 08-16-2017, 09:37 PM
 
Location: Southwest Washington State
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Quote:
Originally Posted by jay5835 View Post
Salt. Sounds good otherwise.
I thought of salt as well. And some garlic and rosemary.
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Old 08-17-2017, 07:53 AM
 
Location: Holly Springs, NC
1,245 posts, read 699,804 times
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If you're looking for a tasty twist, try a Greek lemon chicken soup recipe. I'm not a big fan of lemon but I do love the Greek Chicken/Lemon/Rice soup.
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Old 08-17-2017, 09:41 AM
 
Location: Phoenix, AZ > Raleigh, NC
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Salt, of course. Preferably kosher salt.

I like the Kitchen Basics Chicken STOCK over any brand of chicken broth I've ever tasted. I use the unsalted variety, but even the salted version isn't overpowered with salt.

I'd add dill especially if you can get fresh dill, but the dried is good too. Maybe a little garlic.

Parsnips add a little zing - many Jewish cooks use them when making their stock for matzoh ball soup. I leave them in with the other vegies.

I'd leave out the lime, unless you're going to make Mexican style chicken soup. If so, replace the parsley with cilantro, and definitely use a little garlic, and maybe add a little cumin. Optional - add a small, unpeeled tomato shortly before you serve it.

Either way, noodles. And/Or matzoh balls. Yum.
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