Cure All Chicken Rice Soup Recipes

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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

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

CURE-ALL CHICKEN RICE SOUP



Cure-All Chicken Rice Soup image

Make and share this Cure-All Chicken Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces
3 stalks celery, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley

Steps:

  • In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
  • Bring to a boil over high heat.
  • Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
  • Remove the chicken and carrots from the pot and set aside.
  • Strain the remaining liquid and discard the solids.
  • Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
  • Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
  • Cut the meat into bite-size pieces and thinly slice the carrots.
  • Return the chicken and carrots to the pot.
  • Simmer for 5 minutes.
  • Adjust seasoning and stir in the parsley just before serving.

Nutrition Facts : Calories 382.2, Fat 20.6, SaturatedFat 5.9, Cholesterol 93.6, Sodium 842, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 24.3

CHICKEN-AND-RICE SOUP WITH GINGER



Chicken-and-Rice Soup with Ginger image

Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when you're feeling under the weather.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 7

4 cups chicken broth
3 cloves garlic, thinly sliced
1 one-inch piece fresh ginger, peeled and cut into matchsticks
1 pound boneless, skinless chicken breasts
1/3 cup long-grain white rice
3 ounces baby spinach (3 cups)
Salt and pepper

Steps:

  • In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
  • Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

Nutrition Facts : Calories 228 g, Fat 3 g, Fiber 1 g, Protein 31 g, SaturatedFat 1 g

CURE-ALL CHICKEN SOUP



Cure-All Chicken Soup image

This recipe is a classic version of chicken soup that adds all the original ingredients from some of the older versions I have found. All these versions used certain food types that were high in natural compounds that helped fight off the common cold and flu.

Provided by Chef Schwettybals

Categories     Clear Soup

Time 1h20m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 bone-in skinless chicken breast half
1 lb bone-in skinless chicken thigh
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped onions
1 cup chopped carrot
1 cup chopped turnip
1 cup chopped parsnip
1/2 cup celery, slices
1/2 cup sliced mushrooms
1 tablespoon minced fresh garlic
1 tablespoon caraway seed
3 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
1 cup pinot noir wine
4 cups unsalted chicken stock
1 cup cubed sweet potato
2 tablespoons chopped fresh parsley

Steps:

  • 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
  • 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. Add garlic and caraway seeds; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
  • 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
  • 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Nutrition Facts : Calories 291.3, Fat 9.3, SaturatedFat 1.8, Cholesterol 75.3, Sodium 480.6, Carbohydrate 21.4, Fiber 4.4, Sugar 6.6, Protein 24.5

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