Cure All Chicken Rice Soup Recipes

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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



Classic Chicken and Rice Soup image

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

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

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



Chicken & Rice Soup image

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

6 cups fat-free low-sodium chicken broth
1/2 teaspoon thyme
1/2 teaspoon dill weed
1 bay leaf
2 carrots, sliced
2 celery ribs, sliced
1 onion, diced
1/2 cup white rice
1 (10 ounce) package cooked chicken breasts, cut in 1/2-inch pieces
salt and pepper

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



Chicken, Rice and Vegetable Soup image

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

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

CREAMY CURRIED CHICKEN & RICE SOUP

Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Supper

Time 55m

Number Of Ingredients 11



Creamy curried chicken & rice soup image

Steps:

  • Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
  • Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

2 tbsp olive oil
1 onion , finely chopped
3 tbsp Thai red curry paste
2 x 400g cans coconut milk
400ml chicken stock
100g risotto rice
4 large eggs
about 200-300g leftover roast chicken , shredded
340g can sweetcorn , drained
2-3 limes , juiced
2 spring onions , sliced

CURRIED CHICKEN RICE SOUP

"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11



Curried Chicken Rice Soup image

Steps:

  • In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 to 1 teaspoon curry powder
3 cans (12 ounces each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

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