Grandmas Chicken And Rice Soup Recipes

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GRANDMA'S CHICKEN SOUP



Grandma's Chicken Soup image

Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

Provided by Love2c0ok

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

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (5 pound) whole chicken
1 pound carrots, peeled and sliced
1 pound celery, sliced
2 tomatoes, seeded and chopped
1 large onion, chopped
1 bunch fresh dill
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cups warm water as needed

Steps:

  • Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
  • Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g

GRANDMA'S CHICKEN AND RICE SOUP



Grandma's Chicken and Rice Soup image

Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.

Provided by WI Cheesehead

Categories     Stocks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 quarts chicken stock
1/2 cup onion, diced
3 carrots, peeled and slivered
1 parsnip, peeled and sliced
1/2 cup celery, diced
salt
1/2 cup uncooked white rice
4 cups cooked chicken, chopped
1 egg, beaten

Steps:

  • Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
  • At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.

Nutrition Facts : Calories 359.2, Fat 11, SaturatedFat 3, Cholesterol 110.6, Sodium 568.6, Carbohydrate 28.4, Fiber 1.6, Sugar 7.2, Protein 34

GRANDMA'S FAVORITE CHICKEN AND RICE



Grandma's Favorite Chicken and Rice image

My grandma lives in OKC and is a southern cook, through and through. This is a SIMPLE recipe that is so delicious and comforting. -If you like, you could add fresh veggies like broccoli or green beans just before baking.

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup rice, white, uncooked
4 -6 chicken breasts, skin removed
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1/2 cup milk
1/4 cup onion, diced
1 teaspoon paprika
salt and pepper, to taste

Steps:

  • Place chicken in a covered baking dish that has been sprayed with Pam.
  • In a bowl, mix other ingredients well and spoon over chicken.
  • Sprinkle with paprika and cover pan with lid.
  • Bake at 350 degrees for one hour and 15 minutes.
  • Remove cover and serve.
  • Enjoy!

Nutrition Facts : Calories 378, Fat 15.1, SaturatedFat 4.3, Cholesterol 70.2, Sodium 767.5, Carbohydrate 34.4, Fiber 1, Sugar 1.7, Protein 24.5

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE



One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories     Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

  • Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
  • Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
  • Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
  • Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

Provided by Josh Butler

Categories     Chicken and Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter
2 cups diced cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup cooked rice
1 cup diced celery
¾ cup creamy salad dressing (such as Miracle Whip®)
4 large hard-cooked eggs, chopped
1 tablespoon lemon juice
1 teaspoon minced onion
½ cup cornflake crumbs
½ cup slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
  • Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
  • Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g

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