LISA'S HOMEMADE CHICKEN RICE SOUP
My family loves my chicken rice soup and it is so good to have a cold weather. It will keep you warm. It is so delicious and tasty.
Provided by Lisa Johnson
Categories Chicken Soups
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Put the chicken in the dutch oven and add 8 cups of water and bring to a boil and reduce the heat to medium heat and cook for 25 to 30 minutes until the chicken is done. Take the chicken out and let it cool. Add chicken broth, carrots, celery, chicken granules, rice and salt and pepper in the chicken broth water. Let to a boil and turn on medium-low heat and cut the chicken to pieces and put in the chicken broth and let it cook for 20 minutes until the rice is done.
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, 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!
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
LISA'S EASY CHICKEN
I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread.
Provided by Lisa Williams
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
- Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
- Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
Nutrition Facts : Calories 235 calories, Carbohydrate 10.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 1809.8 mg, Sugar 5 g
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