Chicken And Rice Soup Ii Recipes

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CHICKEN AND RICE CASSEROLE II



Chicken and Rice Casserole II image

Chicken casserole with a rich cheese sauce.

Provided by KMSMOKEY

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h20m

Yield 8

Number Of Ingredients 12

1 (4 pound) bone-in chicken, cut into pieces
1 onion, quartered
2 stalks celery
2 bay leaves
⅓ cup butter
8 tablespoons all-purpose flour
2 cups milk
1 cup chicken stock
2 cups shredded Cheddar cheese
1 (4.5 ounce) can sliced mushrooms
1 cup cooked white rice
salt and pepper to taste

Steps:

  • In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.
  • Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.
  • Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.

Nutrition Facts : Calories 767.4 calories, Carbohydrate 17.3 g, Cholesterol 225.8 mg, Fat 52.7 g, Fiber 1.1 g, Protein 53.3 g, SaturatedFat 21.4 g, Sodium 609.7 mg, Sugar 4.2 g

CHICKEN AND RICE SOUP II



Chicken and Rice Soup II image

Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Yield 6

Number Of Ingredients 8

½ cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
½ cup water
2 cups frozen mixed vegetables
¾ cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

Steps:

  • Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 27.4 g, Cholesterol 61.3 mg, Fat 6.6 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 1.7 g, Sodium 1098.5 mg, Sugar 1.2 g

CHICKEN WILD RICE SOUP II



Chicken Wild Rice Soup II image

A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls.

Provided by Larry Pedersen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 8h

Yield 8

Number Of Ingredients 13

1 cup uncooked wild rice
1 cup water
1 cup water
3 tablespoons butter
2 skinless, boneless chicken breast halves - cubed
1 onion, diced
½ cup chopped celery
2 (10.75 ounce) cans condensed cream of chicken soup
2 ⅔ cups milk
1 (14.5 ounce) can sliced carrots
3 tablespoons sliced almonds
5 tablespoons butter
3 tablespoons dried parsley

Steps:

  • Soak rice in 1 cup water for 6 to 8 hours. Drain.
  • Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  • In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  • In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 24.8 g, Cholesterol 60.2 mg, Fat 19.3 g, Fiber 2.4 g, Protein 14.7 g, SaturatedFat 9.8 g, Sodium 802.9 mg, Sugar 6.8 g

STRACCIATELLA II



Stracciatella II image

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

Provided by DOREENB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

1 (3 pound) whole chicken
3 quarts water
11 carrots
6 stalks celery
2 onions
½ cup uncooked white rice
6 ounces baby spinach, chopped
½ cup grated Romano cheese
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 tablespoon lemon juice
3 (14 ounce) cans chicken broth
4 eggs, lightly beaten

Steps:

  • Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
  • Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
  • Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
  • In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

Steps:

  • Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • Difficulty: Easy

LEMON CHICKEN SOUP II



Lemon Chicken Soup II image

A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.

Provided by MARLEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 7

3 quarts chicken broth
5 cups chopped cooked chicken breast
1 cup uncooked white rice
3 lemons, juiced
1 bunch spinach, rinsed and chopped
2 large carrots, chopped
black pepper to taste

Steps:

  • In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g

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Top Asked Questions

How to cook chicken and rice soup?
Instructions Place oil and butter in a large pot over medium high heat. Add carrots and celery, stir for 1 minute. Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Cover with lid, simmer on medium low for 30 minutes. Remove lid, add rice. Remove soup from stove. Remove chicken into large bowl.
What is a good recipe for chicken and rice bake?
Try One Dish Buffalo Chicken & Rice Bake! Stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and 1 to 2 tablespoons cayenne pepper sauce into the rice mixture before topping with the chicken. Try One Dish Mexican Chicken & Rice Bake!
How do you cook chicken and carrots in a soup pot?
Sprinkle additional Romano on top before serving. Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender.
How long to cook chicken and rice in a pan?
Season the chicken with salt and pepper and sprinkle with the paprika. Place the chicken on the rice mixture. Cover the baking dish. Bake for 45 minutes or until the chicken is done and the rice is tender. Let stand for 10 minutes.

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