Chicken Soup with Tumeric Rice Recipe | MyHealthyDish

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  1. In Pakistan n India too.. we slightly Brown the chicken in a little Desi ghee with one small onion, one full garlic, a few cloves, some Ginger, black n green cardamom and a cinnamon stick. Then boil it for stock. Yum yum… add Black pepper, salt and tumeric and lemon… and the BEST TREATMENT for any sickness specially cold n Flu 🙂 Anti Viral 🙂

  2. I find browning the chicken quarters and then cooking them real low for an hour makes it so much better. Gives the marrow time to infuse which essentially is making a broth within a broth.
    Never cooked the rice separate though, always just put in long grain wild rice. Will have to try making it with infused rice.

  3. I wouldn’t have seasoned the rice just use the broth from the soup to it. No need for the chicken broth either adds more salt. Brown chicken, Saluted onions, add a little flour and water then chicken then half the cut up veggies for flavor then towards the end add the rest of the cut up veggies with more raw onions for flavor and season.

  4. THANK YOU FOR SHARING; I LOVE SOUPS AND CASSEROLES WHAT WE LOVINGLY CALL THEM IS ""ALL THAT IN ONE BOWL?"" BECAUSE THAT'S THE QUESTION MY MOTHER ASKED ME WHEN I MADE A 🧀 CHEESY RICE DISH WITH CHICKEN, AND ALL THE INGREDIENTS YOU USED PLUS BROCCOLI, CAULIFLOWER, BABY GREEN LIMA BEANS AND SOUR CREAM ADDED. MY MOTHER ASKED WHAT I HAD COOKED AND WHEN I TOLD HER SHE SCRUNCHED HER NOSE IN A YUCK! MANNER AND ASKED, ""ALL THAT IN ONE BOWL?"" SOOO, NOW ANYTHING THAT HAS MORE THAN ONE THING PLUS MEAT IS CALLED THAT. MY HUSBAND WASHES THE DISHES SO HE REALLY APPRECIATES THE FEWER THE DISHES THE BETTER IT IS FOR HIM.

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