My homemade chicken rice soup recipe, aka Hühner-Reissuppe, is one you're sure to make often. Why? 'Cause it's so easy and so good. Make a huge batch when you've got a crowd to feed. Just add some fresh bread and you've a feast. Personally, I love to make a huge pot whenever I make this soup. Thankfully my hubby loves leftovers, so this way I have lunch for several days!
I'll even add extra stuff, like a can or two of diced tomatoes that turns this into a chicken rice vegetable soup!
Remove visible fat from chicken. Put into large soup pot and cover with water.
Add Vegeta, bay leaves, and onion.
If you are not using Vegeta, add about 2 tsp salt.
Bring to boil. Reduce heat, cover, and simmer for about 30 minutes.
Add celery, carrots, and rice.
Bring to simmer, cover, and continue to simmer for about 30 minutes or until the chicken is cooked. Carefully remove the chicken pieces (to prevent them from falling apart and losing the bones in the soup).
Continue cooking the soup until the rice is tender, about another 45 minutes. In the meantime, remove the meat from the chicken bones. Return the meat to the soup.
Season the soup with salt, pepper, and Maggi.
If you want to use white rice, your cooking time will only be about 20 minutes once you add it instead of the brown rice.
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
A bit of this and a bit of that ...
I usually use chicken legs with backs attached ... the most economical cuts available in my area. Use whatever you wish.
Add any other veggies you like. Spinach, kale, cauliflower ... all taste great.
If you prefer to use white rice, the soup will cook a lot faster. In that case, just add the rice after about 40 minutes. Remove chicken as soon as it's cooked, and continue as above. White rice cooks in about 20 minutes, brown rice in about 45 minutes. Personally, I prefer brown rice because it's healthier.
I let the above soup cook just a bit longer so that the rice would swell more. The result? A more stew-like consistency. More filling. More like a meal than a soup. So so good!
Learn this easy way to how to make chicken soup and you'll make this often! When I make this soup, I usually just use what I have in the fridge.
Sometimes it's extra carrots, extra celery, perhaps some parsnips, perhaps some cauliflower. The amounts aren't exact nor do they need to be.
I love to buy chicken when it's on sale, freeze it, and then have it available to make homemade chicken soup whenever I need something quick to make.
This is one of those easy recipes using chicken.
The flavors in this soup have a German twist using Maggi and Vegeta. It's my way of continuing on with our culture and passing this one to my grandkids.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"The fear of the LORD is the foundation of true knowledge, but fools despise wisdom and discipline."
As a German-American that is a bit culinarily challenged, this book is a true blessing!
What makes this book extra wonderful is that the recipes are separated by region.
German food is more complex than bratwurst, sauerkraut and pretzels!
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
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