Chickpea Rice Soup Recipes
CHICKPEA & RICE SOUP
Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Set aside.
- Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
- Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
- Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
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.
SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 4 quarts
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , 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-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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
HEARTY SPINACH AND CHICKPEA SOUP
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 455 g, Fat 10 g, Fiber 12 g, Protein 21 g
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- In a large pot over medium heat, sauté carrots, celery and onion with oil or a splash of veggie broth. Cook down for roughly 2 minutes to lightly soften, then add garlic, seasoning, fresh herbs and bay leaf. Cook for another 1-2 minutes.
- Add dry basmati rice to the pot and sauté for a few minutes to gently toast, then add vegetable broth and bring to a boil. Reduce heat to a low simmer, cover the pot halfway and let cook for 15-20 minutes, or until carrots are tender and rice is soft.
- Add chickpeas, season with salt and pepper to taste and serve with fresh parsley to garnish if desired.
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5/5 (15)Total Time 45 minsCategory SoupCalories 300 per serving
- Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions, carrots, and celery; cook until vegetables soften, about 10 minutes. Stir in garlic, ginger, turmeric, salt, pepper, and fresh thyme; cook 2 more minutes, until aromatic.
- Stir in rice; cook 2 minutes, allowing the rice to lightly toast. Stir in chickpeas and broth; bring soup to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 minutes, until the rice is tender.
- Uncover soup and remove bare thyme sprigs. Stir in peas, fresh parsley, and lemon juice. (If you prefer a brothier consistency, feel free to add another cup of broth or water.) Ladle soup into bowls, and garnish with additional fresh parsley and cracked black pepper, if desired.
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Ratings 54Calories 267 per servingCategory Main, Soup
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Ratings 54Calories 267 per servingCategory Main, Soup
- Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
- Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
- Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro
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