Okay, Ladies. Here's my best description of the recipe for you since we never had a recipe for it before...
Medium size chicken or Cornish hen
2 Cups of Rice
Cilantro
Green Onion
Red Onion
Bean Sprout
1 Lime
2 Cubes of Knorr Chicken Flavor Bouillon (optional)
Salt
Pepper
In a large pot, fill it with water till the chicken is completely submerged. Cook the chicken on medium high and you may need to take the stuff that floats to the top out to give you clear broth. When the meat is cooked and cleave the meat off the chicken leaving the bones behind, add 1 or 2 cups of water and continue to cook for another 15-20 minutes to make sure you get all the nutrient all of it.
In the mean time, stir your rice continuously in a separate pan on medium high to make sure the grains don’t get burned. At first the rice will look clear and when all grains turn white then pour into the chicken broth that is boiling. You may choose to skip stirring the rice over the heat before adding to the broth and just add rice in. I like doing this step because it makes the grain opens wide and according to my own opinion, more appealing.
Add the Chicken Flavor cubes if you would like the extra flavor and season to taste. Cook rice for another 15 minutes or until all the grains opened wide. Stir rice occasional to make sure it doesn’t stick to the bottom and burn. Reduce heat once you think it’s ready!!
Wash cilantro, green onion and bean sprouts and let drain all water. Mince cilantro and green onion together. Cut the white chicken meat that you set aside earlier in bite size. Cut red onion in thin strips. Cut lime into wedges. Now you’re ready to prep your bowls of deliciously healthy chicken rice soup!
In bowl, place bean sprout on the bottom, ladle in your chicken rice soup, add chicken slices and garnish with minced cilantro, green and red onion. Sprinkle in some black pepper, squeeze some lime to enhance the flavor and enjoy!!
At our house, we top our soup with fried dehydrated shallots that you can purchase in a jar at the Asian markets. But you don’t have to do that if you don’t want to. For seasoning, I don’t always use Knorr Chicken Flavor Bouillon because I use fish sauce which is also available at any Asian markets. And we love adding in some chilly pepper sauce to kick our taste buds. If your soup is thicken, just add a little water and make it soupy as desired.
Medium size chicken or Cornish hen
2 Cups of Rice
Cilantro
Green Onion
Red Onion
Bean Sprout
1 Lime
2 Cubes of Knorr Chicken Flavor Bouillon (optional)
Salt
Pepper
In a large pot, fill it with water till the chicken is completely submerged. Cook the chicken on medium high and you may need to take the stuff that floats to the top out to give you clear broth. When the meat is cooked and cleave the meat off the chicken leaving the bones behind, add 1 or 2 cups of water and continue to cook for another 15-20 minutes to make sure you get all the nutrient all of it.
In the mean time, stir your rice continuously in a separate pan on medium high to make sure the grains don’t get burned. At first the rice will look clear and when all grains turn white then pour into the chicken broth that is boiling. You may choose to skip stirring the rice over the heat before adding to the broth and just add rice in. I like doing this step because it makes the grain opens wide and according to my own opinion, more appealing.
Add the Chicken Flavor cubes if you would like the extra flavor and season to taste. Cook rice for another 15 minutes or until all the grains opened wide. Stir rice occasional to make sure it doesn’t stick to the bottom and burn. Reduce heat once you think it’s ready!!
Wash cilantro, green onion and bean sprouts and let drain all water. Mince cilantro and green onion together. Cut the white chicken meat that you set aside earlier in bite size. Cut red onion in thin strips. Cut lime into wedges. Now you’re ready to prep your bowls of deliciously healthy chicken rice soup!
In bowl, place bean sprout on the bottom, ladle in your chicken rice soup, add chicken slices and garnish with minced cilantro, green and red onion. Sprinkle in some black pepper, squeeze some lime to enhance the flavor and enjoy!!
At our house, we top our soup with fried dehydrated shallots that you can purchase in a jar at the Asian markets. But you don’t have to do that if you don’t want to. For seasoning, I don’t always use Knorr Chicken Flavor Bouillon because I use fish sauce which is also available at any Asian markets. And we love adding in some chilly pepper sauce to kick our taste buds. If your soup is thicken, just add a little water and make it soupy as desired.
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| Chicken soup with shell noodles. So hearthy and simple. (Sorry, I can't seem to find my Chicken Rice Soup picture). |
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