Rainy Day Chicken And Rice Soup Recipes

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HOMEMADE CHICKEN & RICE SOUP



Homemade Chicken & Rice Soup image

Want a savory soup? Add flavor to your chicken soup recipe with Zatarain's Blackened Chicken with Yellow Rice. Make some extra and freeze it for a cold, rainy day.

Provided by Zatarains

Categories     Chicken

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 lb boneless skinless chicken breast
1 cup chopped onion
4 1/2 cups water
4 cups reduced-sodium chicken broth
1/2 teaspoon minced garlic
1/4 teaspoon thyme leaves
2 bay leaves
1/2 cup sliced carrot
1/2 cup sliced celery
1 (7 ounce) package ZATARAIN'S® Yellow Rice

Steps:

  • Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside.
  • Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool.
  • Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
  • Shred chicken and add to soup. Remove bay leaves before serving.

Nutrition Facts : Calories 89.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 29.1, Sodium 93.8, Carbohydrate 3.5, Fiber 0.5, Sugar 1.2, Protein 11.8

RAINY DAY CHICKEN RICE-GRAIN SOUP



Rainy Day Chicken Rice-Grain Soup image

We came up with this soup recipe today just because it sounded yummy. We are striving to eat better in our house and make things from scratch.

Provided by mtodryk

Categories     Chicken Breast

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

18 ounces chicken breasts, boneless skinless, cubed
7 cups low sodium chicken broth
1 tablespoon sage
1 tablespoon marjoram
2 tablespoons fresh basil
2 tablespoons fresh rosemary
1 cup brown rice
1/4 cup white rice
1/8 cup barley
1/8 cup spelt
1 medium onion, chopped
3 carrots, chopped
1 cup portabella mushroom cap, chopped
2 garlic cloves, minced
3 stalks celery, chopped
4 cups cabbage, shredded
salt
pepper

Steps:

  • Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
  • In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
  • Turn off heat under vegetable mixture and allow vegetable mixture to cool.
  • Pour vegetable mixture into a blender and puree until smooth.
  • Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
  • Set crock pot on low heat and cook till dinner. The longer the better.

Nutrition Facts : Calories 401.6, Fat 11, SaturatedFat 3.1, Cholesterol 54.4, Sodium 189.1, Carbohydrate 48.2, Fiber 5.5, Sugar 5.4, Protein 29

BUSY DAY CHICKEN RICE CASSEROLE



Busy Day Chicken Rice Casserole image

This is my family's favorite one dish meal - mine too, since it is so easy to put together! I use skinless, boneless chicken breasts but mixed chicken pieces can be used, too. I also use the low fat, low sodium canned soups and the taste is still great!

Provided by Carol

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h10m

Yield 8

Number Of Ingredients 9

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1 cup uncooked white rice
1 (4.5 ounce) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce) package dry onion soup mix
8 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
  • Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.7 g, Cholesterol 72.6 mg, Fat 5.7 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 1.4 g, Sodium 988 mg, Sugar 1.7 g

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