CHICKEN AND RICE SOUP
Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.
Provided by Nagi
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Nutrition Facts : ServingSize 638 g, Calories 427 kcal
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours
Provided by Ching-He Huang
Categories Dinner, Main course, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
- Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
- Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium
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
SIMPLY DELICIOUS CHICKEN RICE SOUP
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
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
HEARTY CHICKEN AND RICE SOUP
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g
MY FAVORITE SUPER EASY CHICKEN AND RICE SOUP
I got this from Epicurious.com but I think it was originally from Gourmet Feb 1999. It's so easy, it's probably the only recipe I've actually memorized. And it's so delicious, I'll make this at least once a week. It freezes well too. I've frozen it for a few months and it came out great. I've used chicken breasts as an easy, healthy way to add the chicken, but the best chicken to use is left over roasted chicken from the store.
Provided by CulinarilyChallnged
Categories Lunch/Snacks
Time 1h30m
Yield 16 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
- Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.
Nutrition Facts : Calories 254, Fat 8.7, SaturatedFat 2.4, Cholesterol 54.5, Sodium 1265.8, Carbohydrate 22.8, Fiber 2.3, Sugar 2.5, Protein 20.3
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
THAI HOT-AND-SOUR CHICKEN SOUP WITH WIDE RICE STICKS
Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called rice sticks (they're enjoyed throughout Asia).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
- Bring stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
- Stir in chicken, and cook until chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard lemongrass and lime leaves. Stir in snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide soup and noodles among 6 serving bowls; garnish with lime leaves and chives.
QUICK AND SPICY CHICKEN RICE SOUP
Arkansas is the top rice-producing state in the country, so this recipe definitely represents our region. I'm a member of the Craighead County Farm Bureau Women's Committee, and one of our main promotions is rice.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 697mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
HOT AND SOUR CHICKEN AND RICE SOUP
Make and share this Hot and Sour Chicken and Rice Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat chicken broth, rice and 3 cups water to a boil. Add chicken to soup. Reduce heat to medium low, cover, and cook until rice is tender and chicken is cooked.
- Add ginger, chile oil, vinegar and scallions and cook 2 minutes to blend flavors.
Nutrition Facts : Calories 264.6, Fat 8.5, SaturatedFat 2.4, Cholesterol 48.4, Sodium 708.2, Carbohydrate 22.6, Fiber 1.2, Sugar 1.3, Protein 22.5
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