Pressure Cooker Homemade Chicken And Rice Soup Recipes

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PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11



Pressure-Cooker Homemade Chicken and Rice Soup image

Steps:

  • In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 1690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

3 quarts chicken broth or water
4 bone-in chicken breast halves (about 3 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice
Minced fresh parsley, optional

PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP

Very nice home made chicken soup. Very fast to make and easy too. I added parsley with chicken at the end of cooking. I took this recipe from http://missvickie.com/index.html.

Provided by elsokolj

Categories     Clear Soup

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 11



Pressure Cooker Homemade Chicken and Rice Soup image

Steps:

  • Combine all ingredients except the chicken meat in a large pressure cooker.
  • Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
  • Use the natural release. Remove bay leaf.
  • Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
  • Adjust seasoning as needed before serving.

Nutrition Facts : Calories 414.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 10.8, Sodium 641.5, Carbohydrate 75.8, Fiber 6.9, Sugar 12.9, Protein 16.7

1 cup chopped onion
2 cups sliced celery
2 cups sliced carrots
1 cup frozen green pea
1 cup frozen whole kernel corn
1 cup uncooked white rice or 2 cups uncooked egg noodles
1/4 cup chopped fresh parsley or 1/4 cup fresh cilantro
1/2 teaspoon black pepper
6 cups chicken stock
1 1/2 cups cubed white meat chicken
2 tablespoons lime juice

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11



Slow-Cooker Homemade Chicken and Rice Soup image

Steps:

  • In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , 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-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

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



Homemade Chicken and Rice Soup image

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

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP

This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!

Provided by Laura in Texas

Categories     Chicken

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14



Easy Pressure Cooker Southwestern Chicken and Rice Soup image

Steps:

  • Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
  • Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
  • Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
  • Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
  • Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
  • To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4

4 cups chicken broth
2 teaspoons chicken bouillon
1 1/3 cups water
1 (10 ounce) can tomatoes and green chilies, not drained
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon dried onion flakes
2 tablespoons fresh lime juice
1 rotisserie-cooked chicken
1 cup rice, cooked as directed on package
16 ounces frozen mixed vegetables
cilantro (optional)

PRESSURE COOKER CHICKEN AND WILD RICE SOUP

Delicious moist chicken and vegetables combine with wild rice to make a fabulous soup. The pressure cooker infuses the flavors in a marvelous way. Serve with garlic/cheddar biscuits and dinner is done!

Provided by Jodi7

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17



Pressure Cooker Chicken and Wild Rice Soup image

Steps:

  • Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
  • Meanwhile, heat olive oil in pressure cooker over medium high heat.
  • Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
  • Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
  • Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
  • Cook for 7 minutes.
  • Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
  • Remove chicken from cooker to a cutting board to cool.
  • Remove bay leaves and discard.
  • Combine salt, pepper, and flour in a small bowl and set aside.
  • Melt butter in a small saucepan over medium low heat.
  • Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
  • Heat and stir for 1 minute or until bubbly.
  • Whisk milk into flour/butter mixture a little at a time.
  • Cook, stirring frequenly, for 5 minutes.
  • Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
  • Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
  • When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
  • Add milk mixture to pot and stir.
  • Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
  • Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!

Nutrition Facts : Calories 240.4, Fat 13, SaturatedFat 6.8, Cholesterol 52.2, Sodium 866.2, Carbohydrate 13, Fiber 1.3, Sugar 4.5, Protein 17.4

long grain and wild rice blend, Uncle Ben's (6 oz box)
2 1/4 cups chicken broth (reduced sodium, if desired)
1 tablespoon olive oil
2 celery ribs, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
4 cups chicken broth (reduced sodium, if desired)
3 boneless skinless chicken breasts
8 ounces baby portabella mushrooms, stems removed, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons butter
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/2 cup white wine (optional)

INSTANT POT CREAMY CHICKEN AND RICE SOUP RECIPE

This Instant Pot Creamy Chicken and Rice Soup takes minutes to throw together and is the most cozy soup for those chilly months!

Provided by Kendra Murdock

Categories     Main Course

Time 33m

Number Of Ingredients 16



Instant Pot Creamy Chicken and Rice Soup Recipe image

Steps:

  • Place inner pot inside your Instant Pot.
  • Mix together broth and rice inside pot.
  • Add in chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt and pepper. Close and lock the lid.
  • Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 18 minutes.
  • When cooking ends, let the pressure release naturally for 10 minutes. Then carefully turn the valve to VENTING to release the rest of the pressure. Remove the lid.
  • In a small bowl, mix half-and-half and cornstarch together. Add mixture to pot along with peas, and stir.
  • Select SAUTE function and continue to cook soup, stirring constantly. Let the soup cook until it's thickened and bubbly (about 2 to 3 minutes).

Nutrition Facts : Calories 366 kcal, Carbohydrate 32 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 616 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

3 cups low-sodium chicken broth
1/2 cup uncooked brown rice
2 pounds chicken breast tenderloins (cut into bite size pieces)
1 onion (diced)
3 carrots (sliced)
3 celery stalks (sliced)
1 1/2 cups corn kernels (frozen)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons poultry seasoning
1/2 teaspoon dried thyme
3/4 teaspoon salt
ground pepper (to taste)
3/4 cup half-and-half
1 Tablespoon cornstarch
3/4 cup frozen peas

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE

Lightly thickened with egg yolks and sour cream, this comforting soup is both deeply satisfying and springy-bright. Choose the amount of lemon juice that's right for you: Using a half cup makes an assertively tart soup, while the smaller amount gives a gentler result. This soup is a really excellent way to use up leftover rice. Any kind of cooked rice will work, though white jasmine and basmati are particularly nice. Finish the soup with a big hit of dill for freshness, but other soft, fresh herbs of your choice would also be welcome. Find the slow-cooker version of the recipe here.

Provided by Sarah DiGregorio

Categories     dinner, easy, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13



Pressure Cooker Chicken Soup With Lemon and Rice image

Steps:

  • Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
  • Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 9 grams, Sodium 1293 milligrams, Sugar 6 grams, TransFat 0 grams

2 tablespoons unsalted butter
1 large yellow or red onion, chopped
Kosher salt and black pepper
6 large garlic cloves, minced
2 to 2 1/2 pounds boneless, skinless chicken thighs
6 cups chicken broth or stock
1 bay leaf
2 cups cooked white rice
5 large egg yolks
1/2 cup sour cream
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), plus more as needed
1 bunch dill, chopped (about 1 loosely packed cup)
3 scallions, thinly sliced (optional)

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From thefoodieeats.com


INSTANT POT CHICKEN VEGETABLE SOUP WITH RICE - KISS GLUTEN GOODBYE
How to Make Instant Pot Chicken Vegetable Soup with Rice: Dice the celery, yellow onion and slice the carrots. Cut the chicken breasts into bite size pieces. Pour the olive oil into the Instant Pot and turn it to the Saute Less function for 8 minutes. Add the cut up vegetables and chicken to the Pot.
From kissglutengoodbye.com


PRESSURE COOKER CHICKEN AND RICE DINNER - HAPPY BELLY FOODIE
Instructions. Heat the pressure cooker by pressing the chicken/meat button. Season the chicken with salt and pepper and the smoked paprika. Add the oil to coat the bottom of the pot. Brown each piece of chicken on both sides, individually and set aside. Add the onion, thyme, rosemary and garlic to the pot.
From happybellyfoodie.com


INSTANT POT CHICKEN AND RICE SOUP - RACHEL COOKS®
Try slow cooker creamy chicken and wild rice soup. Both recipes are delicious! I’ve made the creamy chicken rice soup countless times – it’s one of our favorites and uses ingredients that I usually keep on hand. Whole30, paleo, keto friendly: Omit the rice and green peas. Use a chicken broth that’s compliant to the plan you’re ...
From rachelcooks.com


INSTANT POT CHICKEN & WILD RICE SOUP - PRESSURE LUCK COOKING
Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. Quick release when done. Using tongs, remove the chicken to a bowl and shred with two forks (it will fall apart). In a separate bowl, whisk together the cream and flour until thickened and then stir it into the pot until melded.
From pressureluckcooking.com


QUICK CHICKEN & RICE SOUP RECIPE - NINJAKITCHEN.COM
APPROX. PRESSURE BUILD: 12 MINUTES PRESSURE RELEASE: NATURAL 10 MINUTES. Place carrots, celery, leeks, rice, thyme, and 1 1/2 cups broth into the pot. Place chicken on top of vegetables and season with salt and pepper. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set ...
From ninjakitchen.com


CHICKEN SOUP IN CROCK POT PRESSURE COOKER
Pure comfort food made quickly in your electric pressure cooker. If you want to cook something less than 3 minutes, you’ll need to set a timer and press the stop button after the desired number of minutes. Using an electric hand mixer or forks, shred cooked chicken. Place the lid on the pot and lock. 20.season chicken with salt and pepper, chop vegetables. Slowly add the chicken …
From d1xzmjx4jnetwl.cloudfront.net


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #clear-soups     #main-dish     #soups-stews     #pasta     #rice     #vegetables     #pressure-cooker     #stove-top     #one-dish-meal     #comfort-food     #inexpensive     #pasta-rice-and-grains     #white-rice     #taste-mood     #equipment

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