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.
CHICKEN AND RICE SOUP
Provided by Food Network
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.
- Combine all ingredients thoroughly.
CHICKEN AND RICE SOUP
Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
- Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
- Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.
Nutrition Facts : Calories 417, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 297 milligrams, Sodium 1282 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams
COMFORTING CHICKEN & RICE SOUP
I do this one to use up leftover chicken. It's quick, easy, and makes a good hearty meal. We have along with chicken pot pie, which uses similar ingredients and is nearly as quick and easy.
Provided by lynxpilot
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
- Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
- Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
- Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.
Nutrition Facts : Calories 100.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 13.3, Sodium 165.6, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 5.5
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
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 & RICE SOUP
Make and share this Chicken & Rice Soup recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
- Bring to a boil, stir in the rice, cover and reduceto a simmer.
- Cook 15 minutes.
- Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 291.9, Fat 9, SaturatedFat 2.6, Cholesterol 45.4, Sodium 192.4, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 24.3
CHICKEN, RICE AND CARROT SOUP
A very easy soup the whole family will love. Perfect if you have leftovers and little time!
Provided by Rachycakes22
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cook stock in soup pan on a medium heat
- Add chicken, onion, carrots and rice stirring well
- Cook on a low/medium heat for 60 mins until carrots are soft and rice is cooked
- Add salt and pepper to taste and serve with warm crusty bread!
CHICKEN AND RICE
Make and share this Chicken and Rice recipe from Food.com.
Provided by Texas_Mom_of_5
Categories White Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
- Preheat oven to 350 degrees F.
- Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
- Bake in preheated oven for 45 minutes, uncovered.
Nutrition Facts : Calories 705.9, Fat 28.8, SaturatedFat 5.8, Cholesterol 70.6, Sodium 1101.1, Carbohydrate 83.9, Fiber 1.8, Sugar 4.5, Protein 26.4
HEARTY CHICKEN AND RICE SOUP
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g
CHICKEN AND RICE SOUP
A kind of classic kind of not chicken and rice soup. It may take all day in a slow cooker to make, but believe me, when it's time to eat, you will want it SOO bad you won't be able to stand yourself. ENJOY!
Provided by RockinChef
Categories Winter
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet brown the chicken in the oil and butter.
- Add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
- In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
- Turn your slow cooker to low heat and add the chicken.
- Let this mixture just simmer for 4-5 hours.
- After 4-5 hours turn slow cooker to high and let the liquid come to a boil.
- This may take 30-45 minutes.
- Add the rice (s).
- Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
- Add evaporated milk and let simmer for 10 more minutes.
Nutrition Facts : Calories 667.9, Fat 23.2, SaturatedFat 6.5, Cholesterol 101.9, Sodium 1313, Carbohydrate 64.1, Fiber 5.5, Sugar 3.1, Protein 50.5
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
CHICKEN AND RICE SOUP
My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water.
Provided by SiouxzQzz
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium pan put chicken and part of water; boil twenty minutes.
- Put all other ingredients in large pot.
- Add chicken to vegetable pot, with its broth.
- Bring to a boil.
- Cover and simmer 45 minutes.
Nutrition Facts : Calories 105.4, Fat 0.3, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 23.3, Fiber 1.5, Sugar 1.9, Protein 2.1
More about "chicken and rice soup recipes"
RANCH CHICKEN AND RICE SOUP - 12 TOMATOES
From 12tomatoes.com
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
- Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
CHICKEN AND RICE SOUP - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
- In a large 10 Quart pot over medium-high heat sauté butter with onion, carrots, celery, garlic, thyme, salt and pepper. Sauté until vegetables have slightly softened, about 2 to 3 minutes. TIP: Use 2 teaspoons only if you’re using low sodium chicken broth. If you’re using regular chicken broth without reduced salt, then reduce this to 1 teaspoon salt.
- Pour in chicken broth. Add in bay leaf. Place raw chicken in the pot. Bring to a boil over high heat.
- When boiling stir in rice then reduce heat to medium-low, cover pot and simmer for 15 to 17 minutes until rice is tender.
CHICKEN AND RICE SOUP - JOYFOODSUNSHINE
From joyfoodsunshine.com
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cover and cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and rice and stir to combine.
CHICKEN RICE SOUP (STOVE TOP OR SLOW COOKER) - THE RECIPE ...
From thereciperebel.com
- In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
- Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
CHICKEN AND RICE SOUP - RECIPETIN EATS
From recipetineats.com
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
CHICKEN AND RICE SOUP | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CAN YOU FREEZE HOMEMADE CHICKEN AND RICE SOUP? – FOOD & DRINK
From smallscreennetwork.com
CHICKEN AND RICE SOUP - (ONE-POT COMFORT FOOD!!)
From gonnawantseconds.com
CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN AND RICE RECIPES USING LIPTON ONION SOUP MIX ...
From soupnation.net
CHICKEN AND RICE SOUP - JO COOKS
From jocooks.com
CHICKEN AND RICE SOUP - AHEAD OF THYME
From aheadofthyme.com
EASY CHICKEN & RICE SOUP RECIPE | CFYL @ FRED HUTCH
From cookforyourlife.org
-SOUP CHICKEN RICE - RECIPES | COOKS.COM
From cooks.com
EASY CHICKEN AND RICE SOUP RECIPE - RELISH
From twopeasandtheirpod.com
ONE-POT CHICKEN AND RICE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN AND RICE SOUP RECIPE - COOK.ME RECIPES
From cook.me
CHICKEN AND RICE SOUP - CANADIAN LIVING
From canadianliving.com
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | FOOD ...
From foodandwine.com
CHICKEN AND RICE SOUP {EASY, ONE POT!} - BELLY FULL
From bellyfull.net
CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
From allrecipes.com
ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN RICE SOUP {LOADED WITH VEGGIES & RICE} - SPEND ...
From spendwithpennies.com
CHICKEN AND RICE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
OUR BEST CHICKEN AND RICE SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN AND RICE SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
CREAMY CHICKEN AND BROWN RICE SOUP - MAD ABOUT FOOD
From madaboutfood.co
CHICKEN AND RICE SOUP - THE COZY COOK
From thecozycook.com
CHICKEN RICE SOUP - YUMMLY RECIPES
From ymmlyrecipes.com
HARVEST CHICKEN AND RICE SOUP - THE COUNTRY COOK
From thecountrycook.net
BEST CHICKEN SOUP RECIPES — GRANTOURISMO TRAVELS
From grantourismotravels.com
CHICKEN WILD RICE SOUP - FOOD DOLLS
From fooddolls.com
CHICKEN AND RICE SOUP RECIPE - LAND O'LAKES
From landolakes.com
MOM'S CHICKEN AND RICE SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
From allrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #soups-stews #poultry #easy #low-fat #chicken #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #meat
You'll also love