Venetian Chicken Rice Soup Recipes

CLASSIC CHICKEN AND RICE SOUP

Classic Chicken and Rice Soup image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

Provided by USA WEEKEND columnist Pam Anderson

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Yield 8

Number Of Ingredients 4

Ingredients

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g

SIMPLY DELICIOUS CHICKEN RICE SOUP

Simply Delicious Chicken Rice Soup image

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Provided by vchooch13

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

4 cups water
1 skinless, boneless chicken breast half
½ leek, sliced
½ small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 ½ cubes chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

Steps:

Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 24.1 g, Cholesterol 21.4 mg, Fat 1.1 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 0.6 g, Sodium 593.5 mg, Sugar 2.5 g

VENETIAN CHICKEN-RICE SOUP

Venetian Chicken-Rice Soup image

Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.

Provided by Pinay0618

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces pancetta, diced
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 teaspoon saffron thread, crushed
1 1/2 lbs boneless skinless chicken thighs
6 (14 ounce) cans reduced-sodium chicken broth
3/4 cup long-grain rice
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh Italian parsley
1 tablespoon grated lemon peel

Steps:

Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
mixture.

Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5

LAOTIAN CHICKEN & RICE SOUP

Laotian Chicken & Rice Soup image

My hubby used to eat this soup when he was there and it was a hit. Now I sometimes substitute or add fresh mushrooms. Either is great. Photos are of the soup with the chicken and mushrooms and then the second photo is the same soup with rice. Young children may find this too spicy. For those that cannot have milk, this fits the menu. I have used minced white onion and dried cilantro in place of spring onions.

Provided by Montana Heart Song

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, crushed
2 tablespoons peanut oil
6 green spring onions, sliced very thin
1 teaspoon fennel seed
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
3 tablespoons peanuts, chopped fine (optional)
3 1/2 cups coconut milk
1 cup cooked rice
1 -2 cup diced cooked chicken
2 cups sliced mushrooms (optional)

Steps:

In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted.
Add coconut milk and rice. Cover. cook 15 minutes on low.
Note: You may add mushrooms instead of rice.
in this step.
Stir a few times during cooking.
Add cooked chicken.

Nutrition Facts : Calories 688.1, Fat 55.2, SaturatedFat 42.5, Cholesterol 26.2, Sodium 160.2, Carbohydrate 37.6, Fiber 6.8, Sugar 16.5, Protein 17.4

SICK CHICKEN RICE SOUP

Sick Chicken Rice Soup image

Chicken soup is good when you're sick--but too many take a little too much effort when you are the one who is sick! This is a super easy soup that will hit the spot! I don't like too much broth, so this isn't very soupy with 4 cups, but you can add more broth (up to 6 cups).

Provided by Dwynnie

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups chicken broth
2 cups cooked diced chicken
1 1/2 cups frozen mixed vegetables
1/2 cup long grain rice
1/4 teaspoon poultry seasoning
1/4 teaspoon celery seed
1/2 teaspoon onion powder

Steps:

Mix everything together in a pot over medium heat and cook until the rice is done, about 20 to 30 minutes.
Sit down and get some tea and tissues while the soup is cooking.
Add additional broth if you want, and bring the soup up to temperature.

Nutrition Facts : Calories 179.2, Fat 2, SaturatedFat 0.5, Sodium 804.8, Carbohydrate 31.2, Fiber 3.8, Sugar 0.8, Protein 9.4

CHICKEN RICE SOUP

Chicken Rice Soup image

You will love this soup; true comfort food. This soup works well in the slow cooker at Low for 4 hours but only add your rice for last hour.

Provided by Sageca

Categories Short Grain Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1/2 chicken breast, cut in 1/2-inch pieces
2 onions, chopped
3 garlic cloves, minced
1 shallot, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 cup uncooked short-grain rice
4 cups chicken broth
4 cups water
1/2 teaspoon poultry seasoning
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oil in large heavy saucepan.
Sauté chicken.
Add garlic,onions,shallot,celery and carrots.
Cook stirring occasionally for app. 20 minutes.
Add rice and continue to cook for another 5 minutes.
Add remaining ingredients.
Bring to a boil; reduce heat; cover and.
Simmer for app 1 hour or until vegetables and rice are cooked.
Serve with grated parmesan cheese and freshly ground pepper.
Tip:.
Add any fresh herbs for fresh flavour.

Nutrition Facts : Calories 117.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 5.8, Sodium 548.2, Carbohydrate 15.6, Fiber 1.5, Sugar 2.4, Protein 5.8

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