Chicken Rice Soup With Spinach Garlic Chile Oil Recipes

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COMFORT CHICKEN SOUP WITH RICE AND SPINACH



Comfort Chicken Soup With Rice and Spinach image

Make and share this Comfort Chicken Soup With Rice and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 lb boneless skinless white meat chicken, cut into 1-inch pieces
salt
fresh ground black pepper
1 medium onion, finely chopped
1/2 cup arborio rice
5 cups defatted chicken broth
1/2 lb spinach leaves, roughly chopped (about 5 cups)
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Steps:

  • Heat oil in a heavy 4-quart saucepan over med-high heat.
  • Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
  • Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
  • Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
  • Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
  • Stir in the spinach and continue cooking 5 minutes more.
  • Add in the cumin and nutmeg; stir to combine.
  • Season with salt and pepper to taste and serve.
  • As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

Nutrition Facts : Calories 164.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 21.6, Sodium 672.6, Carbohydrate 17.2, Fiber 1.7, Sugar 1.6, Protein 14.9

GREEN CHILE CHICKEN AND RICE SOUP



Green Chile Chicken and Rice Soup image

Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!

Provided by sara

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

Time 40m

Yield 4

Number Of Ingredients 14

3 cups water
1 tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon garlic powder
2 skinless, boneless chicken breast halves
1 cup medium-grain white rice
1 teaspoon olive oil
1 small white onion, diced
3 cups low-sodium chicken broth
1 cup chopped green chile peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon garlic powder
4 ounces shredded Monterey Jack cheese

Steps:

  • Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
  • Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
  • Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
  • Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
  • Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g

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