Chicken Rice And Vegetable Soup Recipes

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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, 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 AND BROWN RICE SOUP



Chicken and Brown Rice Soup image

A low calorie soup that's easy to make.

Provided by grayartist

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

Time 1h55m

Yield 10

Number Of Ingredients 12

5 cups chicken broth
2 skinless, boneless chicken breast halves
1 cup diced celery
1 cup diced onion
¼ cup diced carrots
¼ cup corn
¼ cup drained and rinsed black beans
1 teaspoon dried sage
1 teaspoon ground black pepper
1 teaspoon salt
1 bay leaf
¾ cup brown rice

Steps:

  • Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
  • Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g

CLASSIC CHICKEN-VEGETABLE SOUP



Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

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

QUICK CHICKEN RICE SOUP



Quick Chicken Rice Soup image

"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine, optional

Steps:

  • In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. , Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 648mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

More about "chicken rice and vegetable soup recipes"

CHICKEN AND RICE SOUP | RECIPETIN EATS
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2018-04-16  · Instructions. Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent. Add carrots and celery, stir for 1 minute. Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
From recipetineats.com
5/5 (50)
Total Time 1 hr
Category Soup
Calories 427 per serving
  • Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
  • Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
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CHICKEN VEGETABLE RICE SOUP RECIPE | SIMPLE NOURISHED LIVING
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2016-10-11  · Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables and rice …
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CHUNKY CHICKEN VEGETABLE SOUP WITH RICE | MINUTE® RICE
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2019-03-08  · Sauté chicken for 5-6 minutes, stirring frequently, until browned. Step 2. Add vegetables, water, broth and salad dressing mix. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes. Step 3. Stir in rice …
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1.3/5 (19)
Estimated Reading Time 2 mins
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HEARTY CHICKEN, RICE, AND VEGETABLE SOUP | THEGERDCHEF
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2017-12-01  · Instructions. 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 …
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5/5 (3)
Estimated Reading Time 3 mins
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Total Time 45 mins
  • 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.
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CLASSIC CHICKEN AND RICE SOUP - ALL FOOD RECIPES BEST ...
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2013-12-30  · 2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender. 3. Pour the chicken broth over the vegetables in the pot, and add the rice…
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Estimated Reading Time 1 min
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SIMPLE VEGETABLE RICE SOUP - THE SCHMIDTY WIFE
2019-02-19  · The Method. In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent. Add chicken broth and water, bring to a boil. At a roiling boil add the rice …
From theschmidtywife.com
4.4/5 (88)
Total Time 30 mins
Category Soup
Calories 131 per serving
  • In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
  • At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.
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CHICKEN, RICE, AND VEGETABLE SKILLET - AVERIE COOKS
2019-12-03  · The Best Chicken and Rice Recipe. Sometimes you just have to get dinner on the table in a hurry, and this chicken and rice dish is a recipe that will help you do just that. It’s easy, ready in 20 minutes in one skillet, and is both hearty yet healthy. Sometimes simple recipes with everyday ingredients taste great, and this is one of those recipes…
From averiecooks.com
4.4/5 (26)
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CHICKEN VEGETABLE SOUP WITH RICE - DR. MARK HYMAN
2012-07-31  · Stir the vegetables back around the chicken. Add the cabbage, bay leaf, herbs, water, and cider vinegar. Bring to a boil then turn down heat and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken from the pot. Bring to a boil and add the rice. Reduce to medium, cover, and cook for 10 minutes until the rice …
From drhyman.com
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Total Time 55 mins
Estimated Reading Time 50 secs
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CHICKEN RICE SOUP {LOADED WITH VEGGIES & RICE} - SPEND ...
2018-10-20  · Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender. Remove chicken …
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EASY CHICKEN AND RICE SOUP RECIPE - DINNER, THEN DESSERT
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CHICKEN AND RICE SOUP - DINNER AT THE ZOO
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CHICKEN-VEGETABLE SOUP WITH WILD RICE - SAVOR THE BEST
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  • To a medium-size saucepan, add the rinsed rice and water, and over medium heat bring it to a boil, reduce the heat to low and cook for 20 minutes. The rice will finish cooking after added to the soup.
  • In a large soup pot, over medium-high heat add the olive oil and onions, sauté for 2 minutes or until soft. Add the garlic, carrots and celery, chicken stock, water, wine, salt and pepper. Taste for seasoning and adjust if necessary.
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HEARTY CHICKEN AND RICE SOUP | RICARDO
2019-07-05  · Hearty Chicken and Rice Soup. 5 stars (25) Rate this recipe. Preparation. 15 MIN Cooking. 30 MIN Servings 4. Share. This recipe cleans out the fridge by using the remaining chicken from your double-bird roast, carrots and celery from the crisper drawer (go ahead and freestyle with whatever’s in there) and the rest of the herbes salées to boost the flavour. It’s a hearty meal in a bowl ...
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Total Time 45 mins
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ONE-DISH CHICKEN AND RICE CASSEROLE RECIPE
2021-04-19  · The Spruce. Place the chicken breast halves on top of the rice mixture. The Spruce. Sprinkle lightly with kosher salt and additional paprika and black pepper. The Spruce. Cover the casserole tightly with foil and bake for 45 to 65 minutes, or until the chicken is thoroughly cooked to 165 F and the rice is tender.
From thespruceeats.com
Estimated Reading Time 5 mins
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ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP COMPANY
2021-07-08  · I always substitute chicken broth for the water in this recipe. Tonight I used brown rice instead of white rice. I mixed the soup, 1 1/2 c of chicken broth and a cup of brown rice. Stirred and poured the mixture in the baking dish as described. I baked just the rice for 20 min, then I added the chicken thighs--seasoned of course and baked for 40 min. Came out great! Using brown rice added a ...
From campbells.com
4.1/5 (660)
Total Time 1 hr
Servings 4
Calories 358 per serving
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CHICKEN RICE VEGETABLE SOUP RECIPE | MYRECIPES
2009-07-26  · Step 1. Heat olive oil in 12-inch saucepan over medium-high heat and cook vegetables and thyme, stirring occasionally, 6 minutes or until golden. Add broth, water and Knorr® Sides Plus™ Veggies - Roasted Chicken Rice with Harvest Vegetables. Bring to a boil. Reduce heat and cook covered about 10 minutes, until rice is tender.
From myrecipes.com
Servings 4
Total Time 35 mins
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CHICKEN AND RICE SOUP - THE COZY COOK
2021-10-27  · While the soup simmers, bring add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil.Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes.
From thecozycook.com
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MAKING HOMEMADE CHICKEN SOUP IN A DASH MINI RICE COOKER ...
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CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
Vietnamese Chicken and Long-Grain Rice Congee. Rating: 4.48 stars. 25. Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is.
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HARVEST CHICKEN AND RICE SOUP | JUST A PINCH RECIPES
64 ounces chicken stock ( (2) 32 ounce cartons) 5 small purple potatoes, (cut into 1 inch cubes) 1 zucchini, (cut into 1 inch cubes) 1 ear of corn, (cut off the cob) 2 chicken breasts (cut in half) 1 cup uncooked white rice. 2 bay leaves. freshly ground black pepper to taste. 1 tablespoon freshly squeezed lemon juice, (optional)
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CHICKEN, BROWN RICE AND VEGETABLE SOUP WITH WEIGHT ...
While the rice is cooking, prepare the soup. In a large pot, add all chicken broth. Bring to a boil. Stir in all the vegetables, sage, thyme and pepper. Bring back to a boil, turn down to a simmer and cook uncovered for 15 minutes. Stir in cooked chicken and stir with a rubber spatula so the zucchini doesn’t get mushy. Cook for 5 minutes more or until chicken is heated and vegetables are soft.
From skinnykitchen.com
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