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
CHICKEN AND RICE SOUP
Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.
Provided by Nagi
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Nutrition Facts : ServingSize 638 g, Calories 427 kcal
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.
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
HOMEMADE CHICKEN & RICE SOUP
Want a savory soup? Add flavor to your chicken soup recipe with Zatarain's Blackened Chicken with Yellow Rice. Make some extra and freeze it for a cold, rainy day.
Provided by Zatarains
Categories Chicken
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside.
- Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool.
- Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
- Shred chicken and add to soup. Remove bay leaves before serving.
Nutrition Facts : Calories 89.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 29.1, Sodium 93.8, Carbohydrate 3.5, Fiber 0.5, Sugar 1.2, Protein 11.8
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
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
Made with tender chicken thighs, nourishing fresh veggies, hearty rice and a savory lightly lemony broth. A simple soup with so much satisfying flavor! Makes about 10 to 11 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
- Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
- Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
- Add garlic and saute 1 minute longer.
- Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
- Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
- Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
- Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
- Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
- Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
- As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
Nutrition Facts : Calories 352 kcal, Carbohydrate 39 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 860 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN, RICE AND CARROT SOUP
A very easy soup the whole family will love. Perfect if you have leftovers and little time!
Provided by Rachycakes22
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cook stock in soup pan on a medium heat
- Add chicken, onion, carrots and rice stirring well
- Cook on a low/medium heat for 60 mins until carrots are soft and rice is cooked
- Add salt and pepper to taste and serve with warm crusty bread!
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CHICKEN AND RICE SOUP RECIPE | LAND O’LAKES
From landolakes.com
4.5/5 (44)Calories 200 per servingServings 6
- Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onion is softened.
- Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
EASY CHICKEN AND RICE SOUP RECIPE - RELISH
From twopeasandtheirpod.com
4.7/5 (76)Calories 366 per servingCategory Soup
- Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
CHICKEN RICE SOUP {LOADED WITH VEGGIES & RICE} - SPEND ...
From spendwithpennies.com
4.9/5 (353)Total Time 45 minsCategory SoupCalories 332 per serving
- In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
- Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
MOM'S CHICKEN AND RICE SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.9/5 (8)Category SoupCuisine AmericanTotal Time 40 mins
- Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.
- Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. 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 chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.
HOMEMADE CHICKEN AND RICE SOUP RECIPE - …
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Estimated Reading Time 2 mins
ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP …
From campbells.com
4.1/5 (660)Total Time 1 hrServings 4Calories 358 per serving
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CHICKEN AND RICE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (16)Total Time 35 minsCategory SoupCalories 258 per serving
- Melt the butter in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
EASY CHICKEN AND RICE SOUP - IOWA GIRL EATS
From iowagirleats.com
5/5 (27)User Interaction Count 168Servings 6
- Heat extra virgin olive oil in a large soup pot over medium heat. Add onion and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid then saute until vegetables are very tender, 5-7 minutes, stirring occasionally. Add garlic then saute without the lid on for 30 seconds.
- Turn heat up to high then add chicken broth and bring to a boil. Add rice then stir to combine. Season chicken with seasoning salt and pepper then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender, 15-20 minutes. Remove the pot from the heat then place a lid on top and let sit for 5 minutes. Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.
CHICKEN AND RICE SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 207 per servingTotal Time 1 hr
- Bring a large pot of salted water to a boil. Add rice, cover, reduce heat and cook until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.
- Warm oil in a large pot over medium-high heat. Add carrots, onion and celery and cook, stirring, until slightly softened, about 3 minutes. Add garlic; cook and stir 1 minute. Add chicken, then broth. Bring to a boil over high heat, then reduce to low. Simmer for about 10 minutes.
- Add cauliflower, broccoli and peas to soup. Stir in rice. Cook until vegetables are soft, about 10 minutes. Sprinkle with parsley; season with salt and pepper. Serve hot.
CHICKEN AND RICE SOUP - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 272 per serving
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, for about 4 minutes until the vegetables start to soften.
- Add the dried thyme, salt, pepper, brown rice and chicken broth. Stir to combine. Place the chicken in the pot and nestle it down into the broth.
- Bring to a boil and then reduce the heat to low so that the soup is simmering but not boiling vigorously. Cover and cook for 35-45 minutes, or until chicken is cooked through and rice is tender. (Depending on the type and brand of rice you use, the cook time will vary. Check the package directions on your rice for the stove top cook time.)
ONE-POT CHICKEN AND RICE SOUP - I HEART NAPTIME
From iheartnaptime.net
4.8/5 (13)Total Time 30 minsCategory SoupCalories 277 per serving
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery. Cook about 3 minutes and then stir in the garlic. Cook until the onions are translucent.
- Add the chicken broth, 1 cup water, thyme, lemon juice and S&P. I usually start with 1/4 teaspoon salt and 1/4 teaspoon pepper and taste at the end.
- Bring the soup to a boil and then turn the heat to medium-low. Add the rice and cover with a lid. Let simmer for about 10-20 minutes, or until the the rice is almost cooked through. Then add the chicken. Add more lemon juice, thyme, salt and pepper to taste. Cook just until the rice is tender.
CHICKEN AND RICE SOUP - THE MODERN PROPER
From themodernproper.com
Ratings 9Total Time 1 hr 5 minsServings 6Calories 347 per serving
- Heat the olive oil in a large soup pot set over medium heat.Add the onion and sauté until translucent, about three minutes
CHICKEN AND RICE SOUP RECIPE (VIDEO) - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 3Calories 211 per servingCategory Appetizer, Main Course, Soup
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cover and cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and rice and stir to combine.
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | FOOD ...
From foodandwine.com
5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
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From cookforyourlife.org
3.8/5 (59)Estimated Reading Time 2 minsCategory SoupsCalories 2097 per serving
- Heat the olive oil in a heavy sauce-pot over medium heat. Add the onions, celery, carrots, dill, rice, salt and pepper. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 8 minutes.
- Add the chicken and 4 cups of water. Bring to a boil, then cover and simmer for 1 hour, adding more water if too much evaporates.
- Remove the chicken and transfer to a colander. Once cool enough to handle, shred the chicken meat off the bone and return to broth to heat through. Discard the bones. Taste the soup for seasonings, add parsley if using, and serve.
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4.5/5 (73)Estimated Reading Time 3 minsServings 8Total Time 30 mins
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
- Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
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5/5 (3)Total Time 40 minsCategory Dinner, Lunch, Main Course, SoupCalories 465 per serving
- In a large 10 Quart pot over medium-high heat sauté butter with onion, carrots, celery, garlic, thyme, salt and pepper. Sauté until vegetables have slightly softened, about 2 to 3 minutes.TIP: Use 2 teaspoons only if you’re using low sodium chicken broth. If you’re using regular chicken broth without reduced salt, then reduce this to 1 teaspoon salt.
- Pour in chicken broth. Add in bay leaf. Place raw chicken in the pot. Bring to a boil over high heat.
- When boiling stir in rice then reduce heat to medium-low, cover pot and simmer for 15 to 17 minutes until rice is tender.
- Remove cooked chicken from the pot and use two forks to shred it all. Add chicken back into the pot.
OLD-FASHIONED CHICKEN-AND-RICE SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 205 per serving
- Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.
- Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
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From cook2eatwell.com
5/5 (1)Total Time 1 hr 10 minsCategory SoupCalories 392 per serving
- Place the chicken in a medium saucepan that’s large enough so that they fit side by side without overlapping. Cover the chicken with broth and place the thyme sprigs on top.
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onion, carrots and celery. Gently cook the vegetables for 5 minutes until the onions start to soften, stir frequently.
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From thereciperebel.com
Ratings 28Calories 332 per servingCategory Soup
- In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
- Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. 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 vegetables and rice are tender.
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