Chunky Chicken Rice Soup Recipes

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CHUNKY CHICKEN RICE SOUP



Chunky Chicken Rice Soup image

This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.-Jacquie Olson, West Linn, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 cans (14-1/2 ounces each) chicken broth
1 cup water
1 package (16 ounces) frozen mixed vegetables, thawed
1 package (6 ounces) grilled chicken strips, cut into 1/2-inch cubes
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked instant rice
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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

SIMPLY DELICIOUS CHICKEN RICE SOUP



Simply Delicious Chicken Rice Soup image

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Provided by vchooch13

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

Time 1h10m

Yield 4

Number Of Ingredients 12

4 cups water
1 skinless, boneless chicken breast half
½ leek, sliced
½ small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 ½ cubes chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

Steps:

  • Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
  • Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 24.1 g, Cholesterol 21.4 mg, Fat 1.1 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 0.6 g, Sodium 593.5 mg, Sugar 2.5 g

CHUNKY CHICKEN & RICE SOUP



Chunky Chicken & Rice Soup image

Chicken breast chunks, veggies, rice and VELVEETA team up to make our easy Chunky Chicken Soup and Rice. It's the ultimate comfort food-in quick and easy form! Show your family just how much you care with a batch of Chunky Chicken Soup and Rice. It'll be ready in just 45 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, about 1-1/4 cup each

Number Of Ingredients 9

1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 carrot, coarsely chopped (about 1/2 cup)
1/2 cup chopped onions
2 cups water
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup instant white rice, uncooked
6 oz. VELVEETA, cut into 1/2-inch cubes
1/4 tsp. pepper

Steps:

  • Cook and stir chicken in large saucepan sprayed with cooking spray on medium heat 3 min. Add vegetables; cook 5 to 7 min. or until chicken is done and vegetables are tender, stirring occasionally.
  • Stir in water, broth and rice. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
  • ADD VELVEETA; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended. Stir in pepper.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 4 g, Protein 27 g

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE



Chunky Chicken Soup, Mediterranean Style image

Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.

Provided by Julie Bs Hive

Categories     European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup onion, coarsely chopped
3/4 cup green pepper, cored, seeded, and coarsely chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can low-sodium tomatoes, chopped, with their juice
4 cups low sodium chicken broth
2 cups water
1/2 cup long-grain white rice
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
4 1/2 cups carrots, peeled and sliced 1/2 in thick
1 lb boneless skinless chicken breast, s cut into 3/4 in cubes
1 (10 ounce) packed frozen green beans
1/2 cup black olives, chopped
1/4 teaspoon black pepper

Steps:

  • In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
  • Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
  • Add carrots and cook about 5 minutes.
  • Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7

CHUNKY CHICKEN SOUP WITH RICE



Chunky Chicken Soup with Rice image

We love chicken soup! So good for you so yummy, so easy to make :) Carole King inspired...

Provided by Victoria Meyers @BeggarsBanquetFoodie

Categories     Chicken Soups

Number Of Ingredients 20

START IN THE MORNING FOR DINNER TONIGHT
2 - chicken leg quarters
5 quart(s) fresh water
2 - bay leaves
1 tablespoon(s) himalayan sea salt
COOL BEFORE YOU CLEAN THE MEAT FROM THE BONES
2 - carrots, chopped
1/2 medium onion, diced
1/4 - head of green cabbage, sliced thin
2 stick(s) celery, sliced thin
1/2 - bell pepper, diced
1 cup(s) sliced mushrooms
2 tablespoon(s) minced garlic
1 tablespoon(s) dried parsley
2 teaspoon(s) italian seasoning
1/2 teaspoon(s) cayenne pepper (optional)
- salt & pepper to taste
3/4 cup(s) dry brown rice
SIMMER ANOTHER 25-30 MINUTES TO COOK THE RICE
1/2 cup(s) white cooking wine (optional)

Steps:

  • Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove bay leaves, meat and bones from the pot. Use a strainer to get everything. Set meat in the refrigerator to cool while chopping the veggies.
  • Chop all your veggies and add to the pot. Add Spices and rice.
  • Pick meat from the bones, chop and add back to the pot.
  • Bring soup to a boil, then reduce heat and cover tightly. Simmer over low heat 25-30 minutes to cook the rice. Remove from heat, add wine if using.
  • A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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