CHUNKY CHICKEN RICE SOUP
This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.-Jacquie Olson, West Linn, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
- Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
- Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
- Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.
Nutrition Facts : Calories 0 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 134 milligrams, Sodium 744 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 44 grams
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
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
CHUNKY CHICKEN & RICE SOUP
Chicken breast chunks, veggies, rice and VELVEETA team up to make our easy Chunky Chicken Soup and Rice. It's the ultimate comfort food-in quick and easy form! Show your family just how much you care with a batch of Chunky Chicken Soup and Rice. It'll be ready in just 45 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1-1/4 cup each
Number Of Ingredients 9
Steps:
- Cook and stir chicken in large saucepan sprayed with cooking spray on medium heat 3 min. Add vegetables; cook 5 to 7 min. or until chicken is done and vegetables are tender, stirring occasionally.
- Stir in water, broth and rice. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- ADD VELVEETA; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended. Stir in pepper.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 4 g, Protein 27 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
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
CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE
Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
- Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
- Add carrots and cook about 5 minutes.
- Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.
Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7
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