CHICKEN, RICE, & VEGETABLE SOUP
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
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!
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
CHICKEN AND VEGETABLE RICE SOUP
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
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
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
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
CHICKEN & VEGETABLE WILD RICE SOUP
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
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.
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