Quick And Spicy Chicken Rice Soup Recipes

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QUICK AND SPICY CHICKEN RICE SOUP



Quick and Spicy Chicken Rice Soup image

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

2 cans (14-1/2 ounces each) chicken broth
3 cups cooked rice
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (11-1/2 ounces) V8 juice
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 cup shredded Monterey Jack cheese, optional

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.

SPICY CHICKEN RICE SOUP



Spicy Chicken Rice Soup image

"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

4 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup uncooked long grain rice
1/4 cup minced fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

EASY SPICY CHICKEN RICE SOUP



Easy Spicy Chicken Rice Soup image

I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.

Provided by newspapergal

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups chicken broth or 3 cups water
1 1/2 lbs chicken, seasoned (I prefer breasts)
2 (14 1/2 ounce) cans diced tomatoes
1 package red beans and rice mix
shredded cheese

Steps:

  • Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
  • (I've also cut up a store-bought rotisserie chicken for this).
  • Dice cooked chicken.
  • Prepare red beans& rice (I like Zatarrain's) per package directions.
  • (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
  • When boiling, add diced chicken.
  • Reduce heat and cook about 10 minutes.
  • Add prepared beans and rice; heat through.
  • Spoon into bowls and top with cheese.

SIMPLY DELICIOUS CHICKEN RICE SOUP



Simply Delicious Chicken Rice Soup image

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

4 cups water
1 skinless, boneless chicken breast half
½ leek, sliced
½ small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 ½ cubes chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

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

SPICY CHICKEN RICE SOUP



Spicy Chicken Rice Soup image

A quick and delicious soup that you can have on the table in under a half hour. To make this into Chicken Tortilla Soup, leave out the rice and add 1/2 - 3/4 cup finely crushed corn tortilla chips.

Provided by Bayhill

Categories     Clear Soup

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

3 (14 1/2 ounce) cans chicken broth
3 cups cooked rice
2 (6 ounce) packages southwestern chicken strips, fully cooked and diced
1 (16 ounce) can V8 vegetable juice
1 (15 1/4 ounce) can whole kernel corn, undrained
1 1/2 cups salsa
1 (4 ounce) can diced green chilies, undrained
1/2 cup chopped green onion
2 tablespoons minced fresh cilantro
shredded 4-cheese Mexican blend cheese
additional chopped green onion
additional minced fresh cilantro
coarsely crushed tortilla chips

Steps:

  • In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
  • Garnish with toppings.

Nutrition Facts : Calories 153.4, Fat 1.4, SaturatedFat 0.3, Sodium 1009.3, Carbohydrate 30.3, Fiber 2.3, Sugar 4.6, Protein 6.3

QUICK CHICKEN RICE SOUP



Quick Chicken Rice Soup image

"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine, optional

Steps:

  • In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. , Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 648mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

CLASSIC CHICKEN AND RICE SOUP



Classic Chicken and Rice Soup image

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

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

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

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

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.

TEX-MEX CHICKEN AND RICE SOUP



Tex-Mex Chicken and Rice Soup image

This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup frozen whole kernel corn
Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
  • Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
  • Serve soup topped with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

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