SIMPLY DELICIOUS CHICKEN RICE SOUP
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
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
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
CHICKEN AND RICE SOUP
Provided by Nancy Fuller
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
- For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.
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
MOM'S HEARTY CHICKEN AND RICE SOUP
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
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.
CHICKEN RICE SOUP
Steps:
- In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender.
Nutrition Facts : Calories 137 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 780mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
- To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
- Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
- Serve warm topped with more Parmesan.
- Enjoy!
TASTY CHICKEN AND RICE SOUP
Make and share this Tasty Chicken and Rice Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 7h10m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 7
Steps:
- .Cut chicken into 1-inch pieces, and place in a sprayed 4-5 quart slow cooker sprayed with vegetable cooking spray.
- In a large bowl, combine and mix rice, both soups, chicken broth, and carrots and pour over chicken.
- Cover and cook on low for 7-8 hours.
- Turn heat to high, and add half-and half cream and cook another 15-20 minutes.
Nutrition Facts : Calories 301, Fat 11.9, SaturatedFat 4.7, Cholesterol 72.3, Sodium 731.6, Carbohydrate 27.3, Fiber 3, Sugar 4.6, Protein 20.7
BASIC CHICKEN AND RICE SOUP
A no-frills, delicious soup that I am often asked to make. You can substitute noodles for the rice, but rice is our preference.
Provided by sherryb76
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers.
- Reserve broth and debone and chop chicken into pieces.
- Add chicken back to broth along with onion, bell pepper, and rice.
- Cook covered until rice is done, approximately 20-30 minutes.
Nutrition Facts : Calories 563.4, Fat 33.8, SaturatedFat 12.3, Cholesterol 139.3, Sodium 1652.4, Carbohydrate 30.6, Fiber 1.2, Sugar 1, Protein 32.1
EASY SHREDDED CHICKEN AND RICE SOUP
A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.
Provided by Tanna Smith
Categories Chicken and Rice Soup
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
- Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
- Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g
CREAMY CHICKEN AND RICE SOUP
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!
Provided by Heidi Lancaster
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g
HOMEMADE CHICKEN AND RICE SOUP
This soothing chicken and rice soup hits the spot on chilly days. It's the
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
QUICK AND SPICY CHICKEN RICE SOUP
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
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.
DELICIOUS CHICKEN AND RICE SOUP
I first tasted this soup at a friends house and requested the recipe. It normally makes a huge batch, but I down-sized the recipe for 2-4 people. It is such a warm, filling, delicious soup and is easy to put together! *Note: Use Uncle Ben's original long grain wild rice & the seasoning packet that comes with it. It wouldn't let me use that in the ingredients!
Provided by LaurieL.
Categories Chowders
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pour olive oil in a medium size cooking pot.
- Saute the onion and the celery in oil, until tender.
- Add the chicken broth, cream cheese, milk, shredded chicken, and mushrooms with juice.
- Add only half of the box of rice and half of the seasoning packet that comes with it.
- Mix well and simmer for 30-40 minutes.
Nutrition Facts : Calories 496.4, Fat 37.9, SaturatedFat 17.7, Cholesterol 121.6, Sodium 850.5, Carbohydrate 11.7, Fiber 1.3, Sugar 3.1, Protein 28.2
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