Spinach And Rice 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

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.

HERBY SPINACH-AND-RICE SOUP WITH TURMERIC



Herby Spinach-and-Rice Soup with Turmeric image

Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.

Provided by Lauryn Tyrell

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
1/3 cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup)
1/2 teaspoon ground turmeric
4 cups reduced-sodium chicken broth
3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)
1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving
2 tablespoons fresh lemon juice, plus more for serving (optional)
Plain yogurt, for serving

Steps:

  • Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
  • Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
  • Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
  • Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.

SAVORY SPINACH RICE



Savory Spinach Rice image

A nice spinach-rice casserole. You can lighten up the ingredients by choosing low-fat soup and cheese and of course, substitute cooked brown rice for white. Prep time does not include initial cooking time for rice.

Provided by DailyInspiration

Categories     Brown Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 5

1 (10 ounce) can cream of chicken and mushroom soup (or cream of celery soup)
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup sharp cheddar cheese, shredded
1/4 cup green onion, sliced
3 cups cooked rice

Steps:

  • Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.

Nutrition Facts : Calories 231.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 17.8, Sodium 148.1, Carbohydrate 34.9, Fiber 2.1, Sugar 0.6, Protein 9

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

SPINACH AND RICE SOUP - LOW CALORIE



Spinach and Rice Soup - Low Calorie image

Quick to prepare healthy, low calorie soup. If you like spinach you'll find this soup delicious and filling - a great recipe when you are trying to shed a few extra pounds. The lemon gives it just a little bit of tang. You may add extra garlic if you like bolder taste.

Provided by BennyPashova

Categories     White Rice

Time 25m

Yield 14 cups, 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion
3 garlic cloves
2 cups white rice
2 chicken stock cubes
1 lb canned spinach
2 quarts water
1/2 teaspoon white pepper
1 teaspoon paprika
2 tablespoons lemon juice
salt

Steps:

  • Thinly chop and sauté the onion in the vegetable oil. Add a bit of water if necessary to prevent burning.
  • Mince garlic and add to the sautéed onions along with the rice. Fry mixture for a couple of minutes to ensure that the rice won't get mushy later.
  • Drain spinach and pour the reserved liquid in the pot. Run your knife through the drained spinach chopping the longer stems.
  • Add chicken cubes, white pepper, paprika and lemon juice and water.
  • Cook for 20 min on medium high heat or until the rice is tender.
  • The soup will have a thicker consistency. You can add more water or chicken stock to adjust the thickness to your preferences.

Nutrition Facts : Calories 298.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 0.2, Sodium 637, Carbohydrate 56.1, Fiber 3.4, Sugar 1, Protein 6.4

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