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
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
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
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.
FEEL-BETTER CHICKEN AND RICE SOUP RECIPE
If you want this take on classic chicken soup to have a similar consistency to congee, add 10-15 minutes to the cooking time so that it can become nice and thick.
Provided by Andy Baraghani
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15-20 minutes.
- Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.
- Ladle soup into bowls and top with cilantro and lots of pepper.
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
OLD-FASHIONED CHICKEN AND RICE SOUP
This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.
Provided by zippiestfriend
Categories Chicken
Time 30m
Yield 6 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
- Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
- Sprinkle with flour. Cook 3 to 4 min, browning lightly.
- Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
- Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
- Variation.
- For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
- If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.
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
CHICKEN SOUP WITH RICE
Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.
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
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