Old Fashioned Chicken And 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.
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