Basic Chicken And Rice Soup Recipes

HOMEMADE CHICKEN AND RICE SOUP

Homemade Chicken and Rice Soup image

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

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

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

Classic Chicken and Rice Soup image

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

Ingredients

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

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

BASIC CHICKEN AND RICE SOUP

Basic Chicken and Rice Soup image

A no-frills, delicious soup that I am often asked to make. You can substitute noodles for the rice, but rice is our preference.

Provided by sherryb76

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 broiler-fryer chickens or 3 chicken breasts
1 teaspoon poultry seasoning
1/4 cup butter
1 tablespoon dried celery flakes
10 1/2 ounces cream of chicken soup
1 tablespoon salt
black pepper, until floats on top
1 dash cayenne pepper
1 small onion
1/2 bell pepper
1 cup raw rice

Steps:

Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers.
Reserve broth and debone and chop chicken into pieces.
Add chicken back to broth along with onion, bell pepper, and rice.
Cook covered until rice is done, approximately 20-30 minutes.

Nutrition Facts : Calories 563.4, Fat 33.8, SaturatedFat 12.3, Cholesterol 139.3, Sodium 1652.4, Carbohydrate 30.6, Fiber 1.2, Sugar 1, Protein 32.1

CHICKEN, RICE AND VEGETABLE SOUP

Chicken, Rice and Vegetable Soup image

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Steps:

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g

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