CURRIED CHICKEN AND RICE SOUP
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
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.
CREAMY CURRIED CHICKEN & RICE SOUP
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
- Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
EASY SPICY CHICKEN RICE SOUP
I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.
Provided by newspapergal
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
- (I've also cut up a store-bought rotisserie chicken for this).
- Dice cooked chicken.
- Prepare red beans& rice (I like Zatarrain's) per package directions.
- (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
- When boiling, add diced chicken.
- Reduce heat and cook about 10 minutes.
- Add prepared beans and rice; heat through.
- Spoon into bowls and top with cheese.
CURE-ALL CHICKEN SOUP
This recipe is a classic version of chicken soup that adds all the original ingredients from some of the older versions I have found. All these versions used certain food types that were high in natural compounds that helped fight off the common cold and flu.
Provided by Chef Schwettybals
Categories Clear Soup
Time 1h20m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. Add garlic and caraway seeds; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
- 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
- 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Nutrition Facts : Calories 291.3, Fat 9.3, SaturatedFat 1.8, Cholesterol 75.3, Sodium 480.6, Carbohydrate 21.4, Fiber 4.4, Sugar 6.6, Protein 24.5
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
CREAM OF CHICKEN-RICE SOUP
A delicious and easy soup with ingredients you usually have on hand. I have used rotessire chicken as well as cooking the chicken breasts. Also I usually use chicken broth for the water for a richer flavor.
Provided by mama smurf
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth to a boil in a dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in dutch oven.
- Saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.
Nutrition Facts : Calories 216.8, Fat 10.9, SaturatedFat 6, Cholesterol 40.6, Sodium 476.7, Carbohydrate 21.8, Fiber 0.9, Sugar 1.1, Protein 7.7
CREAMY CURRIED CHICKEN- RICE SOUP
This is a popular soup in my house, if you are a curry lover then you will enjoy this soup recipe, of course you can adjust the amount of curry to suit your taste.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute carrots, celery, in butter for 2 mins.
- Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk.
- Bring to a light boil; cook and stir for 2 mins, or until thickened.
- Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
- Add cooked rice to soup, and serve.
CURE-ALL CHICKEN RICE SOUP
Make and share this Cure-All Chicken Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
- Bring to a boil over high heat.
- Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
- Remove the chicken and carrots from the pot and set aside.
- Strain the remaining liquid and discard the solids.
- Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
- Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
- Cut the meat into bite-size pieces and thinly slice the carrots.
- Return the chicken and carrots to the pot.
- Simmer for 5 minutes.
- Adjust seasoning and stir in the parsley just before serving.
Nutrition Facts : Calories 382.2, Fat 20.6, SaturatedFat 5.9, Cholesterol 93.6, Sodium 842, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 24.3
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