CHICKEN, RICE, & VEGETABLE SOUP
This warming chicken, rice, and vegetable soup is perfect for chilly days or for when you're feeling under the weather.
Provided by Chaunté Truelsen
Categories Soups & Purées
Time 45m
Number Of Ingredients 14
Steps:
- Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
- While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
- Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
- 5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
- Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
- Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
- Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!
CHICKEN, RICE AND VEGETABLE SOUP
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
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
QUICK CHICKEN RICE SOUP
"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. , Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 648mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
QUICK CHICKEN, RICE & VEGGIE SOUP
I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.
Provided by Ceezie
Categories Stocks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
- Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.
QUICK CHICKEN VEGGIE SOUP
This is a simple but filling chicken soup that's easy to whip up when all you have left in the fridge is a chicken breast and a few tired vegetables. Thanks to s'kat for the inspiration to make this dish, which was based on her recipe for Jewish Penicillin (#34486).
Provided by Sackville
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
- Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
- While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
- When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
- Add a few grindings of black pepper, to taste.
- Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
- Meanwhile, make your matzo balls by whisking the melted butter and egg together.
- Add the matzoh meal and salt and blend until thoroughly mixed.
- When well blended, add the soup stock or water.
- Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
- When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
- They will form little balls and float to the top.
- Cover pot and cook another 15-20 minutes.
- Serve with a hearty roll.
Nutrition Facts : Calories 191.4, Fat 10.9, SaturatedFat 5.1, Cholesterol 91.6, Sodium 531.6, Carbohydrate 12.6, Fiber 1.8, Sugar 3.4, Protein 10.9
CHICKEN, RICE AND VEGETABLE SOUP
I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.
Provided by John W Wenzelburger
Categories Low Cholesterol
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Mix, wash and cook the rice, I use a rice cooker.
- Put 3 cups of chicken broth in a 3 qt sauce pan.
- Add last cup of broth later IF you want it more soupy.
- Bring to a slow boil.
- Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
- Cover and simmer for about 15 min until vegetables are soft.
- While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
- Add last clove of the minced Garlic.
- Mix well and bring to a slow boil.
- Add chicken and cover, stir chicken every few minutes until cooked through.
- When Chicken is done add contents of pan to broth mixture.
- When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
- Salt to taste.
- (Taste first; chicken broth can be salty).
- Black Pepper to taste.
- Simmer until mushrooms are soft then serve.
Nutrition Facts : Calories 468.2, Fat 9.7, SaturatedFat 2.7, Cholesterol 48.4, Sodium 872.6, Carbohydrate 59.6, Fiber 3.5, Sugar 4.8, Protein 26.8
CHICKEN AND VEGETABLE RICE SOUP
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without knowing it! Kids of all ages will surely savor this classic soup.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 10
Steps:
- Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
Nutrition Facts : Calories 174 calories, Fat 4g fat (0 saturated fat), Cholesterol 41mg cholesterol, Sodium 57mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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