Chicken And Yellow Rice Soup Recipes

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EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

YELLOW CURRY CHICKEN & RICE SOUP



Yellow Curry Chicken & Rice Soup image

Make and share this Yellow Curry Chicken & Rice Soup recipe from Food.com.

Provided by LilPinkieJ

Categories     Chicken

Time 1h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 12

2 medium carrots
1 medium onion, diced
3 celery ribs, diced
3 quarts chicken stock
2 cups chicken, cooked and diced
1 tablespoon yellow curry powder
1 tablespoon yellow curry paste
1/2 cup chicken base
1 cup jasmine rice
1 tablespoon Thai basil, chopped
1 tablespoon butter
salt and pepper

Steps:

  • Sauté vegetables with 1 tbs butter until vegetables start to become soft.
  • Add chicken stock and bring to a boil.
  • Add remaining ingredients and simmer 1/2 hour on low heat.
  • Season to taste.

Nutrition Facts : Calories 195.3, Fat 4.9, SaturatedFat 1.7, Cholesterol 11.7, Sodium 488.7, Carbohydrate 28, Fiber 1.4, Sugar 5.8, Protein 8.9

CHICKEN AND YELLOW RICE SOUP



Chicken and Yellow Rice Soup image

This recipe answers the question "How can I make a tasty meal from those leftover rotisserie chicken pieces?" In my house the breast is eaten first, often leaving wings, thighs and legs to congeal later in the fridge. These are not easy to deal with. Cold rotisserie chicken hangs on to its bones and skin with tenacity. This soup comes to the rescue. After a half-hour simmer in chicken broth, the meat practically falls off the bone and the skin is easy to remove and discard. The soup has a rich flavor and is easy to make. It also solves the problem of what to do with those four still-firm-but-whiskery carrots at the bottom of the crisper drawer. If you can get the mild green (spring) garlic, slice and add a whole head of that including the tender green stem. If not, regular garlic cloves are fine.

Provided by Heirloom Tomato

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 -12 chicken pieces, from leftover cooked chicken
2 minced garlic cloves
3 green onions, sliced
4 carrots, peeled, split into 4 long pieces, then cut into 1 inch lengths
4 cups low sodium chicken broth
1 (6 ounce) package yellow rice (I used Mahatma brand)

Steps:

  • Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips.
  • Add the garlic, onion, carrots and chicken broth and bring to a boil.
  • Add the package of yellow rice and stir well.
  • Turn down to a simmer and cover.
  • Simmer for 1/2 hour until rice and vegetables are tender.
  • Serve in wide bowls, including some broth. This is practically a meal in itself.
  • People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup.

Nutrition Facts : Calories 69.2, Fat 1.6, SaturatedFat 0.5, Sodium 116.2, Carbohydrate 10.1, Fiber 2, Sugar 3.4, Protein 5.7

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