Chicken Rice And Spinach Soup Recipes

CHICKEN WILD RICE SOUP WITH 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.

CHICKEN, RICE AND SPINACH SOUP

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

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.

CHICKEN SPINACH SOUP WITH RICE AND 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

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.

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

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.

CREAMY CHICKEN, SPINACH AND RICE

Steps:

• Preheat oven to 350F degrees.
• Spray a 7 X 11 in.
• baking dish with vegetable spray and set aside.
• Combine the soup, water, mayonnaise, and curry powder and mix well.
• Sprinkle the rice over the bottom of the prepared baking dish.
• Layer the spinach evenly over the top of the rice.
• Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
• Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH

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.