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
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
GRINGO CHICKEN-RICE SOUP
This warm soup has some nice Southwestern flavors in it, with lots of onions, cilantro, cumin and oregano. The tender chicken is first simmmered to create a broth, then it's added to the soup and almost shreds apart on its own. A tiny bit of cream rounds it out, but it's not a typical heavy cream soup. Delicious, takes a little time, but it's easy once the broth is done.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
- Simmer together with 6 cups of water for about one hour (more if you have the time).
- Drain and reserve broth and chicken, discarding vegetables.
- When cool, cube chicken.
- Heat about 2 cups of reserved broth to almost boiling.
- In a large saucepan, saute onions and garlic together.
- Stir in flour until a"paste" forms.
- Add hot broth and whisk briskly to dissolve flour and thicken broth.
- Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
- Stir in cooked rice and cubed cooked chicken.
- Simmer all together for about 40 minutes, stirring occasionally.
- Chicken will almost shred itself!
- Stir in salt, pepper and half and half; heat but do not bring to boil.
- Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
- The soup will thicken up overnight; thin with water or broth if you wish.
CHICKEN RICE SOUP
Make and share this Chicken Rice Soup recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 4 cups of the broth to a boil in a large soup pot.
- Add the rice, celery, carrot and onion, and cook for 14 minutes.
- Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.
Nutrition Facts : Calories 385.6, Fat 8, SaturatedFat 2.3, Cholesterol 59.5, Sodium 192.4, Carbohydrate 46.2, Fiber 2.1, Sugar 3, Protein 31.8
CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC
Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.
Provided by Alexa Weibel
Categories dinner, poultry, soups and stews, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
- Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
- Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
- Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
- Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
- Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
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- Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
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