CHICKEN, RICE AND VEGETABLE SOUP
A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.
Provided by Gary Coveney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
- Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g
30-MINUTE CHICKEN, VEGETABLES AND RICE
This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.
Provided by supernova
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat.
- Add shallots and garlic, cook until soft; about 1 to 2 minutes.
- Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
- Add vegetables; cook; about 5 minutes, or until veggies are tender.
- note: i always use different vegetables.
- Stir in broth; bring to boil.
- Stir in rice and dressing; cover, reduce heat to low.
- Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
EASY ONE-PAN CHICKEN FRIED RICE
When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
- Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
- Serve immediately topped with Sriracha mayo and green onions.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g
CREAMY CHICKEN VEGETABLE SOUP
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
CHICKEN VEGGIE SOUP II
This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
- To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
- Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g
QUICK CHICKEN, RICE & VEGGIE SOUP
I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.
Provided by Ceezie
Categories Stocks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
- Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.
HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
- On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
- Grate both zucchinis with a box grater.
- Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
- Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
- Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
- Serve chicken on bed of rice mixture.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
CHICKEN AND VEGETABLE RICE SOUP
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without knowing it! Kids of all ages will surely savor this classic soup.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
Nutrition Facts : Calories 174 calories, Fat 4g fat (0 saturated fat), Cholesterol 41mg cholesterol, Sodium 57mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
QUICKIE CHICKEN VEGGIE SOUP
Make and share this Quickie Chicken Veggie Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
- DO NOT ADD SALT, there is enough salt in the two canned ingredients.
- Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
- The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.
Nutrition Facts : Calories 258.8, Fat 7.5, SaturatedFat 2, Cholesterol 74.8, Sodium 575.1, Carbohydrate 19.5, Fiber 5.4, Sugar 10.2, Protein 29.9
EASIEST CHICKEN RICE & VEGGIE CASSEROLE
Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!
Provided by piranhabriana
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a baking dish, mix together everything except the chicken.
- Place chicken on top. Sprinkle with additional paprika and pepper if desired.
- Bake uncovered at 375 for 1 hour.
QUICK CHICKEN RICE SOUP
"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
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
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