CREAMY CHICKEN RICE SOUP
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
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
CREAMY CHICKEN AND RICE SOUP
Make and share this Creamy Chicken and Rice Soup recipe from Food.com.
Provided by Bertha C.
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent.
- Add a couple tablespoons of water to prevent scorching.
- Add broth, rice, mushrooms, and vegetables.
- Bring to a boil, cover, reduce heat to low, and simmer 5 minutes.
- Stir in milk, salt, and pepper to taste.
- Bring back to a boil and simmer 5 minutes.
- To serve, sprinkle with cheese and add a sprig of parsley.
- Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup.
- Stir and bring to a boil, then simmer 3-5 minutes.
Nutrition Facts : Calories 283.5, Fat 12.3, SaturatedFat 6.6, Cholesterol 81.9, Sodium 559.1, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 28.5
CREAMY CHICKEN AND RICE SOUP
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
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
CREAMY CHICKEN 'N' WILD RICE SOUP
Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CREAMY CHICKEN RICE SOUP
This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania.
Provided by Abi Grant
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken, potatoes, and celery until potatoes become translucent.
- Sprinkle soup mix and toss until everything is coated.
- Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
- Simmer over medium low heat until rice is tender.
- Add cream or half and half and heat through.
- Do not allow to boil.
Nutrition Facts : Calories 810.2, Fat 52.6, SaturatedFat 27, Cholesterol 179, Sodium 1610.3, Carbohydrate 55.5, Fiber 7.4, Sugar 4.1, Protein 31.8
EASY CREAMY CHICKEN AND RICE CASSEROLE
Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!
Provided by Tiffany J Brooks
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
- Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
- Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
- Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g
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