SIMPLY DELICIOUS CHICKEN RICE SOUP
When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!
Provided by vchooch13
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
- Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 24.1 g, Cholesterol 21.4 mg, Fat 1.1 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 0.6 g, Sodium 593.5 mg, Sugar 2.5 g
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
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
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
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
- To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
- Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
- Serve warm topped with more Parmesan.
- Enjoy!
TASTY CHICKEN AND RICE SOUP
Make and share this Tasty Chicken and Rice Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 7h10m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 7
Steps:
- .Cut chicken into 1-inch pieces, and place in a sprayed 4-5 quart slow cooker sprayed with vegetable cooking spray.
- In a large bowl, combine and mix rice, both soups, chicken broth, and carrots and pour over chicken.
- Cover and cook on low for 7-8 hours.
- Turn heat to high, and add half-and half cream and cook another 15-20 minutes.
Nutrition Facts : Calories 301, Fat 11.9, SaturatedFat 4.7, Cholesterol 72.3, Sodium 731.6, Carbohydrate 27.3, Fiber 3, Sugar 4.6, Protein 20.7
DELICIOUS CHICKEN AND RICE SOUP
I first tasted this soup at a friends house and requested the recipe. It normally makes a huge batch, but I down-sized the recipe for 2-4 people. It is such a warm, filling, delicious soup and is easy to put together! *Note: Use Uncle Ben's original long grain wild rice & the seasoning packet that comes with it. It wouldn't let me use that in the ingredients!
Provided by LaurieL.
Categories Chowders
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pour olive oil in a medium size cooking pot.
- Saute the onion and the celery in oil, until tender.
- Add the chicken broth, cream cheese, milk, shredded chicken, and mushrooms with juice.
- Add only half of the box of rice and half of the seasoning packet that comes with it.
- Mix well and simmer for 30-40 minutes.
Nutrition Facts : Calories 496.4, Fat 37.9, SaturatedFat 17.7, Cholesterol 121.6, Sodium 850.5, Carbohydrate 11.7, Fiber 1.3, Sugar 3.1, Protein 28.2
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