Chicken Soup With Rice From Scratch Recipes

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CLASSIC CHICKEN AND RICE SOUP



Classic Chicken and Rice Soup image

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

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

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 RICE SOUP



Chicken and Rice Soup image

Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.

Provided by Nagi

Categories     Soup

Time 1h

Number Of Ingredients 16

1 tbsp olive oil
1 tbsp butter ((or more oil))
2 garlic cloves (, minced)
1 onion (, chopped)
3 carrots (, halved then cut into 1cm / 2/5" slices (quarter if really thick))
3 celery ribs (, cut into 1 cm / 2/5" slices)
3 tsp Vegeta stock powder (, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2))
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper (, finely ground)
4 cups (1 litre) chicken broth (, low sodium)
4 cups (1 litre) water
600 g (1.2 lb) bone in (, skinless chicken thighs, 4 x 150g/5oz (Note 1))
1 cup (180g) long grain white rice (, uncooked (Note 3))
Salt, adjust to taste
1 tbsp finely chopped parsley ((optional))

Steps:

  • 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.
  • Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
  • Remove lid, add rice. Stir, cover, simmer 15 minutes.
  • Remove soup from stove.
  • Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
  • Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Nutrition Facts : ServingSize 638 g, Calories 427 kcal

HOMEMADE CHICKEN AND RICE SOUP



Homemade Chicken and Rice Soup image

This soothing chicken and rice soup hits the spot on chilly days. It's the

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN RICE SOUP



Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
  • In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
  • Prepare the rice according to the package instructions; keep warm.
  • Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Good for cooler weather meals and for any time you aren't feeling well.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 11

1 whole chicken (3 to 4 pounds), skin removed
1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
4 celery stalks, thinly sliced crosswise
2 large onions (about 1 pound), halved and sliced
2 bay leaves
2 garlic cloves, smashed
1 tablespoon whole peppercorns
Coarse salt
1 1/2 cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced

Steps:

  • In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  • With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
  • Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.

HEARTY CHICKEN AND RICE SOUP



Hearty Chicken and Rice Soup image

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Provided by Carrie Murphy

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

Time 45m

Yield 8

Number Of Ingredients 12

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

Steps:

  • Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN SOUP WITH RICE FROM SCRATCH



Chicken Soup With Rice from Scratch image

This recipe is from a Pillsbury Classic cookbook and, with a few minor modifications, I wanted to share it. It is a truly home-made with love chicken soup. I am making it today because....I feel a cold coming on and just want to curl up with a steaming bowl of deliciousness!! :-) I suppose you could make this in a crock pot but the thought of a soup pot on the stove is comfort in itself!! (Note: If you prefer noodles to rice, add 1 cup of uncooked egg noodles during last 10 minutes of cooking time).

Provided by Sues Kitchen

Categories     Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2-3 lbs frying chicken, cut up
10 cups water (or you can use half chicken broth and half water)
1 medium onion, chopped
salt
1/2 teaspoon thyme leaves
2 garlic cloves, chopped
1 bay leaf
6 peppercorns or 1/4 teaspoon pepper
2 stalks celery, sliced
2 carrots, sliced
1/2 cup uncooked rice
1/2 cup frozen peas
1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)

Steps:

  • Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
  • Reduce heat to med/low; cover and simmer 15 minutes.
  • Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
  • Remove chicken, bay leaf and peppercorns from broth; cool.
  • Remove chicken from bones; cut into bite size pieces.
  • Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
  • Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
  • Add parsley or green onion if desired.

Nutrition Facts : Calories 370.5, Fat 21.5, SaturatedFat 6.2, Cholesterol 106.4, Sodium 134.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2, Protein 28.1

EASY SHREDDED CHICKEN AND RICE SOUP



Easy Shredded Chicken and Rice Soup image

A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.

Provided by Tanna Smith

Categories     Chicken and Rice Soup

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 (32 ounce) cartons low-sodium chicken broth
2 cups shredded cooked chicken
1 cup diced carrots
1 medium sweet potato, peeled and diced
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 large bay leaf
½ cup grated sharp Cheddar cheese

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
  • Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
  • Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g

CHICKEN RICE SOUP



Chicken Rice Soup image

Categories     Soup/Stew     Chicken     Poultry     Rice     Dinner     Winter     Healthy     Potluck     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servngs (about 16 cups)

Number Of Ingredients 9

1 large onion, coarsely chopped
3 large celery ribs, cut into 1/4-inch-thick slices
3 medium carrots, cut into 1/4-inch-thick slices
1 (3 1/2- to 4-pound) chicken
1 cup long-grain brown rice
1/3 cup packed fresh flat-leaf parsley leaves
3 teaspoons salt
3 quarts water
Freshly ground black pepper

Steps:

  • Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
  • Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

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

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

QUICK AND SPICY CHICKEN RICE SOUP



Quick and Spicy Chicken Rice Soup image

Arkansas is the top rice-producing state in the country, so this recipe definitely represents our region. I'm a member of the Craighead County Farm Bureau Women's Committee, and one of our main promotions is rice.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
3 cups cooked rice
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (11-1/2 ounces) V8 juice
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 cup shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 697mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

CHICKEN SOUP WITH RICE



Chicken Soup with Rice image

Categories     Soup/Stew     Chicken     Rice     Appetizer     Celery     Carrot     Winter     Healthy     Parsley     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings (2 quarts)

Number Of Ingredients 9

1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed

Steps:

  • Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
  • While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
  • Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
  • Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

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.

SIMPLE CHICKEN AND RICE SOUP



Simple Chicken and Rice Soup image

Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

12 cups chicken stock
3/4 cup long-grain white rice
Reserved shredded chicken from stock
Coarsely chopped fresh dill, for garnish

Steps:

  • Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
  • Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.

CHICKEN SOUP WITH RICE OR NOODLES



Chicken Soup With Rice or Noodles image

I adapted this from a WW cookbook for my parents who always get chicken with rice soup. It is best when made totally from scratch and the chicken is cooked in a crock-pot but can be made using a store roasted chicken. I have also used red leaf lettuce and spinach in place of the escarole.

Provided by greksgirl

Categories     Whole Chicken

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (3 -4 lb) chicken
1 (48 ounce) can chicken broth (I use Swanson's low fat)
1 stalk celery
1 carrot
1 pinch saffron
1 pinch sage
1 pinch thyme
1 bay leaf
2 teaspoons kosher salt
2 teaspoons olive oil
1 medium onion, chopped
2 -3 carrots, coarsely grated
2 stalks celery, thinly sliced
2/3 cup short-grain rice or 2 cups Reames frozen noodles
1 head escarole, washed and coarsely chopped
salt and pepper

Steps:

  • Remove excess fat and giblets from the chicken and discard.
  • In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
  • Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
  • Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
  • In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
  • Add the strained broth and bring to a boil.
  • Add the rice or noodles and simmer covered for 15 minutes.
  • Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
  • Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 698.5, Fat 36.1, SaturatedFat 10, Cholesterol 155.2, Sodium 2246.8, Carbohydrate 40.2, Fiber 7.1, Sugar 5.2, Protein 50.4

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

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From halfscratched.com


CHICKEN SOUP WITH RICE FROM SCRATCH RECIPE - FOOD NEWS
Easy Chicken and Rice Recipe. Marilyn's Chicken and Rice. Casserole 2 cups chopped chicken (rotisserie chicken works beautifully). 2 cups cooked rice 1 can cream of chicken soup 3/4 cup mayonnaise 1 small can sliced water chestnuts, drained 1/2 cup chopped sweet onion 1 tsp fresh lemon juice Topping 1/2 cup slivered almonds 2 cups crushed cornflakes 1 stick …
From foodnewsnews.com


CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
Vietnamese Chicken and Long-Grain Rice Congee. 24. 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.
From allrecipes.com


PRESSURE COOKER CHICKEN SOUP WITH RICE (FROM SCRATCH)
2017-05-16 Stir in the cubed chicken breast, then stir in the rice. Pressure cook the soup for 4 minutes: Add the 8 cups of chicken broth to the pot, lock the lid on the pot, and pressure cook for 4 minutes on high pressure (same timing for both electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of ...
From dadcooksdinner.com


OUR BEST CHICKEN AND RICE SOUP RECIPES | TASTE OF HOME
2019-12-19 Chicken Wild Rice Soup. I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California.
From tasteofhome.com


OLD-FASHIONED CHICKEN-AND-RICE SOUP RECIPE | MYRECIPES
Directions. Step 1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups.
From myrecipes.com


EASY CHICKEN AND RICE SOUP RECIPE - DINNER, THEN DESSERT
2020-12-14 Instructions. Melt the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent. Add the broth, chicken, carrots, oregano, basil and rice and bring to a boil, then reduce to low heat and simmer for 20 minutes, until rice is tender.
From dinnerthendessert.com


HEARTY CHICKEN AND RICE SOUP - RICARDO CUISINE
Preparation. In a large pot, bring the broth to a boil. Add the carrots, celery, rice and paprika. Let simmer for 20 minutes or until the vegetables and rice are tender. Add the remaining ingredients and continue cooking for 5 minutes. Season with pepper and serve.
From ricardocuisine.com


CHICKEN AND RICE SOUP - DINNER AT THE ZOO
2019-02-05 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, …
From dinneratthezoo.com


CHICKEN AND RICE SOUP - COOKING CLASSY
2021-11-04 Add garlic and saute 1 minute longer. Mix in broth and seasonings: Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste. Simmer then add rice: Bring mixture to a simmer then stir in rice, and return chicken thighs to pot. Cook chicken through, then chop: Reduce to low heat.
From cookingclassy.com


HOW TO MAKE CHICKEN WITH RICE SOUP - THESUPERHEALTHYFOOD
2022-07-10 2. Rinse 1/4 cup uncooked arborio rice. Add rice and 1/4 tsp ground coriander to the pot with soup. Keep cooking for 10-15 minutes until potatoes and carrots are tender. 3. Meanwhile, in a small skillet over medium/high heat, add 2 tablespoons oil and rinsed in cold water canned chicken.
From thesuperhealthyfood.com


CHICKEN SOUP WITH RICE - FOOD FROM PORTUGAL
Directions. In a pot, add the chicken and season with salt, coriander and onion cut into pieces. Pour the water and boil over high heat. When starts boiling, reduce to medium-high heat and simmer for about one hour. Add the rice and cook for …
From foodfromportugal.com


CHICKEN AND RICE SOUP - JO COOKS
2022-06-17 How to make chicken and rice soup. Sauté: Heat the olive oil in a large dutch oven or soup pot over medium high heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, or until the onion softens. Add the garlic and cook for another 30 seconds. Cook the chicken: Add the chicken to the pot and cook for 5-7 minutes ...
From jocooks.com


CHICKEN AND RICE SOUP (ONE POT DINNER RECIPE!) - SUGAR SPUN RUN
2022-01-06 Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined. Slowly, while stirring, add chicken broth to the pot. Bring to a boil. Add chicken and rice and return to a boil.
From sugarspunrun.com


30-MINUTE HOMEMADE CHICKEN SOUP WITH RICE
Instructions. Chop the chicken thighs or cook them ahead and shred using a fork (see notes). Add 1 Tbsp of olive oil to a small/medium pot at medium-high temperature and saute the onion, dried mint and black pepper for 1-2 minutes.
From homemademastery.com


EASY OLD FASHIONED CHICKEN & RICE SOUP | LAURA FUENTES
2021-09-07 Add Heat. In your soup pot, heat oil over medium-high heat. Add your chopped vegetables and cook until soft. Add the Liquid. Pour in the chicken stock and water and bring to a boil. Final Steps. Add the rice and chicken, stir and cook until rice is tender. Before you dig in, don’t forget the popovers!
From laurafuentes.com


CHICKEN AND RICE SOUP - JESSICA GAVIN
2020-04-06 Transfer chicken to a plate. Add onion, celery and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes. Add the garlic, thyme, salt and pepper, saute for 30 seconds. Add the rice, stir and cook for 2 minutes to toast the grains. Add the chicken, water, chicken broth, and bay leaf.
From jessicagavin.com


CHICKEN RICE SOUP - SPEND WITH PENNIES
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 from pot and shred. Add back to the pot with evaporated milk. Serve.
From spendwithpennies.com


CROCK POT CHICKEN AND RICE SOUP – WELLPLATED.COM
2021-04-26 Instructions. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds.
From wellplated.com


EASY CHICKEN AND RICE SOUP - OLGA IN THE KITCHEN
2022-01-18 1. In a large pot or dutch oven (4-6 qt), over medium-high heat, bring 8 cups cold water to a boil. Then add cubed potatoes, sliced carrots, 1 bay leaf, 1 teaspoon chicken base and whole onion. Bring back to a boil and cook for 4-5 minutes. …
From olgainthekitchen.com


ONE PAN CHICKEN AND RICE CASSEROLE - TASTES BETTER FROM SCRATCH
2020-09-14 Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
From tastesbetterfromscratch.com


EASY CHICKEN AND RICE SOUP - HEALTHY SEASONAL RECIPES
2022-01-28 Heat oil in a large pot or Dutch oven over medium-high heat. Season thighs with kosher salt and black pepper. Once oil is shimmering, add thighs, skin side down in pot, and cook, without moving, until skin is deeply golden brown and crispy, about 10 minutes. Flip and cook 2 more minutes; transfer thicken to a plate.
From healthyseasonalrecipes.com


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