Green Pepper Chicken Herb Rice Chicken Soup Recipes

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PEPPER CHICKEN AND RICE



Pepper Chicken and Rice image

Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.

GREEN CHILE CHICKEN AND RICE SOUP



Green Chile Chicken and Rice Soup image

Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!

Provided by sara

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

Time 40m

Yield 4

Number Of Ingredients 14

3 cups water
1 tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon garlic powder
2 skinless, boneless chicken breast halves
1 cup medium-grain white rice
1 teaspoon olive oil
1 small white onion, diced
3 cups low-sodium chicken broth
1 cup chopped green chile peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon garlic powder
4 ounces shredded Monterey Jack cheese

Steps:

  • Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
  • Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
  • Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
  • Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
  • Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP



Meghan and Jenn's Veggie, Chicken and Herb Soup image

This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.

Provided by HYSOCIETY

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

Time 2h15m

Yield 8

Number Of Ingredients 13

1 green bell pepper, chopped
½ large white onion, chopped
2 stalks celery with leaves, chopped
1 small head broccoli, chopped
¼ (16 ounce) package frozen corn kernels
2 skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
5 leaves fresh basil
2 sprigs fresh oregano
1 pinch dried rosemary
1 pinch dried parsley
salt and pepper to taste
4 cubes chicken bouillon, crumbled

Steps:

  • In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.8 g, Cholesterol 17.4 mg, Fat 0.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 0.2 g, Sodium 615 mg, Sugar 2.1 g

WILD RICE CHICKEN SOUP



Wild Rice Chicken Soup image

This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1/4 cup each chopped carrot, celery, green pepper and onion
1/4 cup chopped peeled parsnip
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
3/4 pound bone-in chicken thighs, skin removed
1/2 teaspoon dried savory
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cooked long grain and wild rice

Steps:

  • In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink., Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.

Nutrition Facts : Calories 213 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 983mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

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