Good Old Chicken With Rice Soup Recipes
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
OLD-FASHIONED CHICKEN AND RICE SOUP
This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.
Provided by zippiestfriend
Categories Chicken
Time 30m
Yield 6 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
- Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
- Sprinkle with flour. Cook 3 to 4 min, browning lightly.
- Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
- Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
- Variation.
- For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
- If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.
GOOD OLD CHICKEN WITH RICE SOUP
Uncomplicated comfort food, perfect for cold and flu season. Serve with a nice Italian or French bread.
Provided by Lisa1
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, onion, celery, carrots and garlic in a large soup pot.
- Bring to a boil.
- Add rice and thyme.
- Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
- Add chicken and heat through.
- Thin with more broth if necessary.
- Add salt and pepper to taste.
Nutrition Facts : Calories 266.5, Fat 5.2, SaturatedFat 1.4, Cholesterol 35, Sodium 1078.5, Carbohydrate 31.8, Fiber 1.6, Sugar 2.9, Protein 20.8
HOMEMADE CHICKEN AND RICE SOUP
This soothing chicken and rice soup hits the spot on chilly days. It's the
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., 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-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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