Chicken And Vegetable Rice Soup Recipes

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CHICKEN, RICE, & VEGETABLE SOUP



Chicken, Rice, & Vegetable Soup image

This warming chicken, rice, and vegetable soup is perfect for chilly days or for when you're feeling under the weather.

Provided by Chaunté Truelsen

Categories     Soups & Purées

Time 45m

Number Of Ingredients 14

1-2 chicken breasts (11-12 oz total uncooked or 1 1/2 cups of cooked chicken)
1 cup of carrots, peeled and sliced (120 g)
1 cup of sliced celery (100 g)
1 cup of chopped asparagus (100 g)
1 cup of sliced white mushrooms (80 g)
4 cups of water
4 cups of chicken broth (or veggie broth)
cooked jasmine rice (see below for directions)
1 tbsp of olive oil
1 bay leaf
1-2 tbsp of fresh chopped parsley
1 tsp of sea salt or Himalayan salt
pepper to taste (omit if not tolerated)
Optional; fresh or dried thyme leaves and 1/8 tsp ground turmeric

Steps:

  • Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
  • While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
  • Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
  • 5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
  • Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
  • Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
  • Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!

CHICKEN, RICE AND VEGETABLE SOUP



Chicken, Rice and Vegetable Soup image

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Steps:

  • In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
  • Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g

CHICKEN & VEGETABLE WILD RICE SOUP



Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

  • Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

CHICKEN AND VEGETABLE RICE SOUP



Chicken and Vegetable Rice Soup image

Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without knowing it! Kids of all ages will surely savor this classic soup.

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 20 servings (5 quarts).

Number Of Ingredients 10

2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 reduced-sodium chicken bouillon cubes
3 cups cooked rice (prepared without added salt)
Pepper to taste

Steps:

  • Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.

Nutrition Facts : Calories 174 calories, Fat 4g fat (0 saturated fat), Cholesterol 41mg cholesterol, Sodium 57mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

CHICKEN, RICE AND VEGETABLE SOUP



Chicken, Rice and Vegetable Soup image

I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.

Provided by John W Wenzelburger

Categories     Low Cholesterol

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1/2 cup uncooked white rice (Jasmine)
1/2 cup uncooked brown rice
3 -4 cups chicken broth or 3 -4 cups chicken stock
9 baby carrots, sliced ¼ inch
1/2 cup chopped white onion
1 stalk celery, sliced ¼ inch
4 cloves garlic, minced (1 reserved)
1/2 cup white wine
2 teaspoons poultry seasoning (and/or other Spices your choice)
1/2 lb boneless chicken breast, cut into ½ inch cubes
1 cup sliced mushrooms, large pieces cut in half
1 teaspoon Worcestershire sauce
salt
black pepper

Steps:

  • Mix, wash and cook the rice, I use a rice cooker.
  • Put 3 cups of chicken broth in a 3 qt sauce pan.
  • Add last cup of broth later IF you want it more soupy.
  • Bring to a slow boil.
  • Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
  • Cover and simmer for about 15 min until vegetables are soft.
  • While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
  • Add last clove of the minced Garlic.
  • Mix well and bring to a slow boil.
  • Add chicken and cover, stir chicken every few minutes until cooked through.
  • When Chicken is done add contents of pan to broth mixture.
  • When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
  • Salt to taste.
  • (Taste first; chicken broth can be salty).
  • Black Pepper to taste.
  • Simmer until mushrooms are soft then serve.

Nutrition Facts : Calories 468.2, Fat 9.7, SaturatedFat 2.7, Cholesterol 48.4, Sodium 872.6, Carbohydrate 59.6, Fiber 3.5, Sugar 4.8, Protein 26.8

OLD-FASHIONED CHICKEN AND RICE SOUP



Old-Fashioned Chicken and Rice Soup image

This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.

Provided by zippiestfriend

Categories     Chicken

Time 30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter, 50 ml
1 onion, chopped 1
1 carrot, diced 1
1 celery rib, diced 1
1/2 lb raw chicken, diced 250 g
1/3 cup all-purpose flour, 75 ml
3 cups chicken stock, 750 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
2 cups milk, 500 ml
1 1/2 cups cooked rice, 375 ml

Steps:

  • In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  • Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
  • Sprinkle with flour. Cook 3 to 4 min, browning lightly.
  • Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
  • Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  • Variation.
  • For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  • If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

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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.
How to cook chicken and vegetables for Soup?
Instructions Melt the butter in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened. Add the garlic to the pot and cook for 30 seconds. Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer. Cook for 10-15 minutes or until vegetables are tender.
How to cook chicken and rice in a crock pot?
Directions. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft. Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
How to cook chicken and mushrooms for Soup?
Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot. Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.

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