Moms Hearty Chicken And Rice Soup Recipes

MOM'S HEARTY CHICKEN AND RICE SOUP

Mom's Hearty Chicken and Rice Soup image

Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

Steps:

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

HEARTY CHICKEN AND RICE SOUP

Hearty Chicken and Rice Soup image

Make and share this Hearty Chicken and Rice Soup recipe from Food.com.

Provided by southern chef in lo

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

10 cups chicken broth
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrot
1/4 cup snipped parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups chicken breasts, cubed
2 cups cooked rice
2 tablespoons fresh lime juice
lime slice (to garnish)

Steps:

Combine the fist 8 ingredients in Dutch oven or large soup pot; bring to a boil over high heat. Stir and reduce heat to low and simmer uncovered 10 to 15 minutes.
Add chicken and simmer uncovered for 10 more minutes or until the chicken is cooked.
Remove and discard the bay leaf.
Stir in the rice and lime just before serving. Garnish with lime slices.

Nutrition Facts : Calories 123.8, Fat 1.9, SaturatedFat 0.5, Sodium 975.2, Carbohydrate 18.1, Fiber 1.1, Sugar 2.4, Protein 7.6

HEARTY CHICKEN AND RICE SOUP

Hearty Chicken and Rice Soup image

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

Ingredients

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

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

MOM'S CHICKEN AND RICE SUPREME

Mom's Chicken and Rice Supreme image

This is one of my favorite dishes that my mom made. My kids love it too. The rice is wonderful and the chicken stays moist because of the slow cooking.

Provided by American in Paris

Categories One Dish Meal

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -1 1/2 lb chicken, cut-up (I prefer thighs and bone-in breasts)
1 1/2 cups Minute Rice
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup water
seasoning salt, to taste
pepper, to taste

Steps:

Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
Place chicken on top (skin side up).
Season the chicken pieces with salt and pepper.
Cover tightly with foil.
Bake at 300 degrees for 2 hours.
Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).

Nutrition Facts : Calories 573, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.7, Sodium 1701.8, Carbohydrate 45.3, Fiber 1.1, Sugar 2.6, Protein 19.8

MOM'S CHICKEN SOUP

Mom's Chicken Soup image

The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered
2-1/2 quarts water
3 teaspoons salt
1 medium onion
6 whole peppercorns
6 celery ribs, (leaves reserved), divided
6 medium carrots, divided
2 cups cooked rice or cooked fine egg noodles
1/4 cup minced fresh parsley
3 to 4 drops yellow food coloring, optional

Steps:

Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

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