Country Chicken And Rice Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 tablespoon Madras curry powder
2 cloves garlic, finely chopped
1 carrot, sliced into rounds
1 stalk celery, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 1/2 cups shredded cooked chicken
1 cup cooked basmati or jasmine rice
Zest and juice of 1/2 a lime
2 tablespoons chopped fresh cilantro, plus leaves, for serving

Steps:

  • Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
  • Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.

CHICKEN RICE SOUP



Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

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.

COUNTRY CHICKEN AND RICE SOUP



Country Chicken and Rice Soup image

Provided by Food Network

Yield 2 to 3 servings

Number Of Ingredients 4

2 containers Minute® Ready to Serve White Rice
1 cup (6oz.) cooked, diced chicken breast
2 cups low-sodium chicken broth
1 cup frozen mixed vegetables

Steps:

  • Heat rice according to package directions. In medium microwave-safe bowl, combine chicken, broth and vegetables. Microwave on high for 5 minutes. Stir in rice.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes. Save leftovers for lunch the next day!

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Steps:

  • Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  • Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  • Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  • Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

Steps:

  • Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • Difficulty: Easy

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Good for cooler weather meals and for any time you aren't feeling well.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 11

1 whole chicken (3 to 4 pounds), skin removed
1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
4 celery stalks, thinly sliced crosswise
2 large onions (about 1 pound), halved and sliced
2 bay leaves
2 garlic cloves, smashed
1 tablespoon whole peppercorns
Coarse salt
1 1/2 cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced

Steps:

  • In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  • With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
  • Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.

More about "country chicken and rice soup food"

FARMHOUSE CHICKEN AND RICE SOUP - THE SEASONED MOM
farmhouse-chicken-and-rice-soup-the-seasoned-mom image
Web Nov 27, 2020 Stir in the cooked rice and warm over low heat, just until the chicken and rice are hot. Remove from the heat and stir in parsley and …
From theseasonedmom.com
Reviews 1
Category Soup
Cuisine American
Total Time 1 hr 20 mins
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about 6 minutes per side. Remove chicken to a plate.
  • Leave about 1 tablespoon of fat in the pot; drain off the rest. Saute the onion, celery and carrots in the same pot over medium-high heat until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Add bay leaf, thyme, rosemary and chicken stock. Return chicken to the pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is tender and cooked through, about 35-40 minutes.


CHICKEN AND RICE SOUP | RECIPETIN EATS
chicken-and-rice-soup-recipetin-eats image
Web Apr 16, 2018 Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 - 15 minutes …
From recipetineats.com


CHICKEN RICE SOUP (STOVE TOP OR SLOW COOKER) - THE …
chicken-rice-soup-stove-top-or-slow-cooker-the image
Web Nov 20, 2018 Course Soup Servings 6 Calories 332cal Ingredients 1 tablespoon oil 1 onion minced 3 large carrots peeled and diced 1 rib celery diced 1 teaspoon minced garlic 1 teaspoon dried parsley 1/2 teaspoon …
From thereciperebel.com


CHICKEN AND RICE SOUP | COOK'S COUNTRY RECIPE
chicken-and-rice-soup-cooks-country image
Web Our version of chicken and rice soup cuts down on time but not on flavor. SERVES6 WHY THIS RECIPE WORKS It may sound like cheating to call for store-bought rotisserie chicken in “homemade” chicken soup. But …
From cookscountry.com


MOM'S CHICKEN AND RICE SOUP - THESTAYATHOMECHEF.COM
moms-chicken-and-rice-soup-thestayathomechefcom image
Web Add in rice, ginger, and garlic and toast for 2-3 minutes. Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through. Use tongs to remove …
From thestayathomechef.com


CHICKEN AND RICE SOUP - DINNER AT THE ZOO
chicken-and-rice-soup-dinner-at-the-zoo image
Web Feb 5, 2019 Place 4 raw chicken breasts in a slow cooker along with the veggies, broth and seasonings. Cook on low for 6-8 hours, then remove the chicken breasts and shred the meat. Return the chicken to the pot and …
From dinneratthezoo.com


COUNTRY CHICKEN SOUP | NESCO
country-chicken-soup-nesco image
Web Cover and cook at 225ºF for 7 to 8 hours. Remove chicken and allow to cool slightly. Remove skin and bone; return meat to soup. Stir in rice and vegetables. Add 2 cups water, or as need for desired consistency. Cover …
From nesco.com


CHICKEN RICE SOUP - SPEND WITH PENNIES
chicken-rice-soup-spend-with-pennies image
Web Oct 20, 2018 Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until …
From spendwithpennies.com


HARVEST CHICKEN AND RICE SOUP - THE COUNTRY COOK
Web Oct 19, 2021 Add in the potatoes, zucchini, corn, chicken, rice and seasonings. Add in the chicken stock and cover and bring to a boil, reduce to a simmer until chicken is cooked …
From thecountrycook.net
5/5 (4)
Total Time 48 mins
Category Main Course, Soup
Calories 252 per serving


CHICKEN AND RICE SOUP RECIPE - NATASHASKITCHEN.COM
Web Jan 17, 2023 Chicken and rice soup is a healthy soup made with an aromatic vegetable base of onion, carrot, and celery. It’s very similar to chicken noodle soup but uses rice …
From natashaskitchen.com
5/5 (43)
Total Time 1 hr
Category Soup
Calories 174 per serving


CHICKEN AND WILD RICE SOUP - THE COUNTRY COOK
Web Jan 8, 2022 Instructions. In a large pot or dutch oven add olive oil, celery, onion, and carrots on medium high heat. Saute for 2-3 minutes until softened. Add in garlic and stir …
From thecountrycook.net


CHICKEN AND RICE SOUP - AHEAD OF THYME
Web Mar 3, 2022 In a large stockpot or 4 quart Dutch oven, add onion, garlic, rice, chicken broth, water, salt and pepper. Bring to a boil over high heat, then turn heat down to …
From aheadofthyme.com


EASY CHICKEN AND RICE SOUP - IOWA GIRL EATS
Web Add chopped carrots and onions, season with homemade seasoned salt and pepper, then place a lid on top and cook until the vegetables are very tender, 5-7 minutes, stirring …
From iowagirleats.com


CHICKEN AND RICE SOUP - COOKING CLASSY
Web Nov 4, 2021 Add garlic and saute 1 minute longer. Mix in broth and seasonings: Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and …
From cookingclassy.com


SLOW-COOKER CHICKEN AND RICE SOUP | COOK'S COUNTRY RECIPE
Web To kick things up a notch, we first seared our bone-in chicken thighs in a skillet to build flavor (fond) before adding onions, carrots, celery, and some white wine to the pan. We …
From americastestkitchen.com


CHICKEN AND RICE SOUP - NICKY'S KITCHEN SANCTUARY
Web Jan 9, 2023 Heat the oil in a large saucepan over a medium heat. 2 tbsp olive oil. Add the onion, celery and carrots to the pan and fry for 4-5 minutes, until just starting to soften. 1 …
From kitchensanctuary.com


Related Search