CHICKEN, RICE AND SPINACH SOUP
An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.
Provided by Mikekey *
Categories Chicken Soups
Time 1h
Number Of Ingredients 14
Steps:
- 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
- 2. Stir in rice and cover pan. Cook for 15 minutes.
- 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
- 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.
CHICKEN WILD RICE SOUP WITH SPINACH
I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.
Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN SPINACH SOUP WITH RICE AND LEMON
Steps:
- Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.
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.
COMFORT CHICKEN SOUP WITH RICE AND SPINACH
Make and share this Comfort Chicken Soup With Rice and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy 4-quart saucepan over med-high heat.
- Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
- Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
- Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
- Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
- Stir in the spinach and continue cooking 5 minutes more.
- Add in the cumin and nutmeg; stir to combine.
- Season with salt and pepper to taste and serve.
- As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.
Nutrition Facts : Calories 164.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 21.6, Sodium 672.6, Carbohydrate 17.2, Fiber 1.7, Sugar 1.6, Protein 14.9
MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH
This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h30m
Yield Serves 4 to 6 (you'll have some chicken left over)
Number Of Ingredients 11
Steps:
- If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
- About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
- Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
- Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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HEALING CHICKEN AND RICE SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (82)Calories 332 per servingCategory Dinner
- Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
- Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it’s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.
- Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
- Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
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