Comfort Chicken Soup With Rice And Spinach Recipes

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CHICKEN WILD RICE SOUP WITH SPINACH



Chicken Wild Rice Soup with Spinach image

I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Steps:

  • In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL



Chicken and Rice Soup with Spinach, Lemon, and Dill image

A burst of fresh lemon juice, added just before serving, makes this soup sing.

Provided by Tony Rosenfeld

Categories     Main Course

Yield 6-8

Number Of Ingredients 14

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Kosher salt
1 large or 2 small bay leaves
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
1/4 cup chopped fresh dill
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
1/2 cup thinly sliced scallions for serving (optional)

Steps:

  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
  • Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.

Nutrition Facts : ServingSize 6-8, Calories 200 kcal, Fat 50 kcal, SaturatedFat 1.5 g, TransFat 6 g, Carbohydrate 29 g, Fiber 4 g, Protein 12 g, Sodium 1320 mg, UnsaturatedFat 4.5 g

CHICKEN SPINACH SOUP WITH RICE AND LEMON



Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Categories     appetizer

Time 40m

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice
1/2 cup long- or medium-grain white rice
3 tablespoons juice from a medium lemon

Steps:

  • Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice (white, brown or wild)

Steps:

  • Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
  • Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
  • Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Nutrition Facts : Calories 417, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 297 milligrams, Sodium 1282 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams

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

CREAMY CHICKEN, SPINACH AND RICE



Creamy Chicken, Spinach and Rice image

Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) can low-fat condensed cream of chicken soup
1/2 cup cold water
1/2 cup fat-free mayonnaise
1/2 teaspoon curry powder
1/2 cup brown rice
1 (10 ounce) package frozen chopped spinach, thawed,undrained
4 boneless skinless chicken breast halves
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Spray a 7 X 11 in.
  • baking dish with vegetable spray and set aside.
  • Combine the soup, water, mayonnaise, and curry powder and mix well.
  • Sprinkle the rice over the bottom of the prepared baking dish.
  • Layer the spinach evenly over the top of the rice.
  • Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
  • Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.

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

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH



Meal in a Bowl With Chicken, Rice Noodles and Spinach image

This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield Serves 4 to 6 (you'll have some chicken left over)

Number Of Ingredients 11

1 smallish chicken, about 3 to 3 1/2 pounds, cut up and skinned, or the equivalent of chicken pieces, skinned
1 onion, quartered
1 piece ginger root, about 2 inches long, peeled and sliced
4 garlic cloves, peeled
1 teaspoon peppercorns
Salt to taste
2 tablespoons Vietnamese or Thai fish sauce (you can substitute soy sauce if you don't have fish sauce)
1/2 pound dried rice noodles (rice sticks)
1 5- or 6-ounce bag baby spinach
1 cup chopped cilantro
2 limes, cut into wedges

Steps:

  • If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
  • About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
  • Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
  • Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN SOUP WITH RICE



Chicken Soup with Rice image

Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups)
8 cups homemade chicken stock or store-bought low-sodium chicken broth
1 pound boneless, skinless chicken thighs
3 carrots, cut into 1/2-inch pieces (2 cups)
2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups)
3/4 cup long-grain white rice
Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

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