COMFORT CHICKEN SOUP WITH RICE AND SPINACH
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
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 & RICE SOUP WITH SPINACH & GARLIC CHILE OIL
Make and share this Chicken & Rice Soup with Spinach & Garlic Chile Oil recipe from Food.com.
Provided by candaceshaw
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
- Heat ¼ cup plus 2 Tbsp. olive oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3-5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so take it out once it's a bit golden. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 teaspoons crushed red pepper flakes into garlic oil in bowl; set aside.
- Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
- Pour in 8 cups stock and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
- Transfer chicken to a plate and sShred meat with two forks. Continue to simmer soup while you're prepping the rest of your ingredients (this will concentrate the flavor of the broth).
- Add spinach and shredded chicken to pot. Continue to simmer, stirring occasionally, until spinach is bright green and chicken is warmed through, about 2 minutes.
- Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 teaspoons salt (or more to taste), and stir to combine.
- Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
Nutrition Facts : Calories 628.2, Fat 30.9, SaturatedFat 5.5, Cholesterol 108.8, Sodium 2266.2, Carbohydrate 48.2, Fiber 2.5, Sugar 9, Protein 38.1
CHILI CHICKEN AND SPINACH
Make and share this Chili Chicken and Spinach recipe from Food.com.
Provided by Parvulus
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
- Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
- Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
- Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 161.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 171.6, Carbohydrate 4.9, Fiber 0.9, Sugar 2.3, Protein 27.4
SPINACH AND RICE SOUP
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
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.
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
CHICKEN WILD RICE SOUP WITH SPINACH
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
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
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CHICKEN AND RICE SOUP WITH GARLICKY CHILE OIL RECIPE
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- Get some prep out of the way. Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
- Time to make the garlic-chile oil! (Doubling or tripling it wouldn't be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.
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- Add the rice and 3/4 cup of water to a small saucepan over medium-high heat. When it begins to boil reduce the heat to low and cover with a lid. Cook over low heat, without removing the lid, for 10 minutes. Take off the heat and set aside, keep the lid on!.
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- Reduce the heat to medium and add the onion, celery, and carrot to the dutch oven. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic and cook until fragrant, about 10 seconds. Add the chicken back into the pot along with the chicken stock. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer until chicken is cooked through and very tender, 30 to 40 minutes.
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