Chicken Rice And Spinach Soup Recipes

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CHICKEN WILD RICE SOUP WITH SPINACH



Chicken Wild Rice Soup with Spinach image

I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Steps:

  • In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN, RICE AND SPINACH SOUP



Chicken, Rice and Spinach Soup image

An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.

Provided by Mikekey *

Categories     Chicken Soups

Time 1h

Number Of Ingredients 14

3-4 boneless, skinless chicken thighs, cut into bite sized pieces
3 pt chicken broth
1/4 c minced onion
2 clove garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary, minced
1 tsp ground coriander
1/8 tsp cayenne pepper
1/2 c raw rice
2 c frozen chopped spinach
4 Tbsp prepared pesto
1/4 c fresh lemon juice
salt and pepper, to taste
shredded parmesan, for garnish

Steps:

  • 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
  • 2. Stir in rice and cover pan. Cook for 15 minutes.
  • 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
  • 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

COMFORT CHICKEN SOUP WITH RICE AND SPINACH



Comfort Chicken Soup With Rice and Spinach image

Make and share this Comfort Chicken Soup With Rice and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 lb boneless skinless white meat chicken, cut into 1-inch pieces
salt
fresh ground black pepper
1 medium onion, finely chopped
1/2 cup arborio rice
5 cups defatted chicken broth
1/2 lb spinach leaves, roughly chopped (about 5 cups)
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Steps:

  • Heat oil in a heavy 4-quart saucepan over med-high heat.
  • Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
  • Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
  • Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
  • Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
  • Stir in the spinach and continue cooking 5 minutes more.
  • Add in the cumin and nutmeg; stir to combine.
  • Season with salt and pepper to taste and serve.
  • As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

Nutrition Facts : Calories 164.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 21.6, Sodium 672.6, Carbohydrate 17.2, Fiber 1.7, Sugar 1.6, Protein 14.9

CHICKEN SPINACH SOUP WITH RICE AND LEMON



Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Categories     appetizer

Time 40m

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice
1/2 cup long- or medium-grain white rice
3 tablespoons juice from a medium lemon

Steps:

  • Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

SPINACH AND RICE SOUP



Spinach and Rice Soup image

Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."

Provided by CaliforniaJan

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh Baby Spinach, washed
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili pepper, seeded and finely chopped
1 cup risotto rice
5 cups vegetable stock
salt
pepper
4 tablespoons pecorino cheese, grated

Steps:

  • Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
  • Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
  • Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
  • Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
  • Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH



Meal in a Bowl With Chicken, Rice Noodles and Spinach image

This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield Serves 4 to 6 (you'll have some chicken left over)

Number Of Ingredients 11

1 smallish chicken, about 3 to 3 1/2 pounds, cut up and skinned, or the equivalent of chicken pieces, skinned
1 onion, quartered
1 piece ginger root, about 2 inches long, peeled and sliced
4 garlic cloves, peeled
1 teaspoon peppercorns
Salt to taste
2 tablespoons Vietnamese or Thai fish sauce (you can substitute soy sauce if you don't have fish sauce)
1/2 pound dried rice noodles (rice sticks)
1 5- or 6-ounce bag baby spinach
1 cup chopped cilantro
2 limes, cut into wedges

Steps:

  • If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
  • About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
  • Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
  • Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)



Spinach, Chicken, and Wild Rice Soup (Slow Cooker) image

This soup is easy to throw together. If you don't have pre-cooked chicken, I think it would work to add whole, uncooked chicken breasts at the beginning, then pull them out and cut them up before adding the spinach. From Better Homes & Gardens.

Provided by Tee Lee

Categories     Chicken

Time 3h40m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 8

3 cups water
1 (14 ounce) can reduced-sodium chicken broth
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
2/3 cup wild rice, uncooked, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
3 cups cooked chicken, chopped (about 1 pound) or 3 cups cooked turkey (about 1 pound)
2 cups fresh spinach, coarsely chopped

Steps:

  • In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
  • To serve, stir in chicken and spinach.

Nutrition Facts : Calories 193.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 52.5, Sodium 84, Carbohydrate 14.6, Fiber 1.4, Sugar 0.6, Protein 21.8

CHICKEN AND SPINACH WILD RICE SOUP



Chicken and Spinach Wild Rice Soup image

Make and share this Chicken and Spinach Wild Rice Soup recipe from Food.com.

Provided by Hopkins82

Categories     Chicken

Time 4h10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

3 cups chopped cooked chicken
2 cups baby spinach leaves
2/3 cup regular uncooked wild rice
3 cups water
14 ounces chicken broth
10 3/4 ounces cream of chicken soup
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper

Steps:

  • Combine water, broth, chicken soup, rice, thyme, and pepper into 4 quart cooker.
  • cook for 3-4 hours on high.
  • Stir in cooked chicken and spinach 15 minutes prior to donenees in order to reheat chicken and wilt spinach.
  • Serve hot.

Nutrition Facts : Calories 239.7, Fat 8.2, SaturatedFat 2.2, Cholesterol 56.6, Sodium 619.4, Carbohydrate 17.7, Fiber 1.4, Sugar 1, Protein 23.1

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