Almost Instant Chicken And Rice Soup Recipes
CLASSIC CHICKEN AND RICE SOUP
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
- Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
- Final touch: Add salt and pepper, to taste.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g
30 MINUTE CHICKEN AND RICE DINNER BY ACCIDENT
Basically it's a Campbell's chicken and soup recipe that I had tweaked. I had 4 hungry friends over and no real food or money since where in college (this is a cheap dinner to make and easy to double good for big families). All I had on hand was chicken and rice and mushroom soup. Lucky I had a few spare items on hand. I didn't like the idea of chicken just sitting there in cream of mushroom soup for an hour in the oven with rice. So I tweaked it with white wine and made it on the stovetop we couldn't wait an hour. With the brown bits it made the greyish looking soup into a pretty golden color and the garlic woke everything up. The Uncle Ben flavor rices are awesome--when you're in a pinch I totally recommend them. You can also use egg noodles--it makes it a bit more richer. Ever since then, I get this request about twice a week and people still don't believe its cream of mushroom soup--who knew !
Provided by Danet Robaina
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
- While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I've found).
- In saucepan deglaze pan with wine.
- Don't get rid of those yummy brown bits--it gives this sauce flavor.
- Add garlic, cream of mushroom soup and milk; stir until creamy.
- Add cheese.
- When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
- Let cook for another 5 minutes.
- Serve with salad and garlic bread. Serves 4.
- You can also leave the rice separate and just put the chicken in the sauce--either way, it's your choice.
Nutrition Facts : Calories 519.2, Fat 37.4, SaturatedFat 13.8, Cholesterol 128.8, Sodium 832.2, Carbohydrate 7.1, Fiber 0.1, Sugar 1.3, Protein 37
ALMOST INSTANT CHICKEN AND RICE SOUP
In 'Soup Makes the Meal' by Ken Haedrich; the original recipe does not include chopped cooked chicken, but I would add some in.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h9m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a soup pot over med-low heat.
- Stir in vegetables and bay leaf; salt lightly.
- Cover, then sweat the vegetables until they are good and soft, 10-12 minutes.
- Add in the stock and bring to an active simmer; cover and simmer 5 minutes.
- Stir in the rice and parsley; season with pepper.
- Cover, then remove from heat and let sit undisturbed for 7 minutes before serving.
Nutrition Facts : Calories 270.5, Fat 9.7, SaturatedFat 4.7, Cholesterol 24.3, Sodium 605.9, Carbohydrate 35.1, Fiber 1.6, Sugar 7, Protein 10.1
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