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We hope you got insight from reading it, now let’s go back to best ever chicken and rice soup recipe. You can have best ever chicken and rice soup using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Best Ever Chicken and Rice Soup:
- Provide 2 chicken breast diced
- Get 2 tbsp butter
- Prepare 7 cup chicken stock
- Take 1 juice of 1 lemon
- Provide 3/4 cup chopped kale
- Prepare 3 carrots diced
- You need 3 celery stocks diced
- Get 1/4 tsp salt
- Take 1/4 tsp pepper
- You need 3 clove garlic minced
- Prepare 2 tbsp fresh basil
- You need 1/2 cup onion diced
- Use 1 1/2 cup white rice
- Provide 3/4 cup frozen corn
Steps to make Best Ever Chicken and Rice Soup:
- melt butter in skillet and cook diced chicken until it's white and almost cooked thoroughly.
- add all ingredients into crock pot except rice and corn.
- cook on high 4 hours or low 8 hours.
- add corn and rice the last 30 min of cooking.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re going to use was saved correctly (according to some storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you can keep the food and whether it needs to go from the fridge.
This sort of food frequently has special packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. For instance, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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