Chicken Soup With Rice From Scratch Recipes

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CHICKEN RICE SOUP



Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
  • In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
  • Prepare the rice according to the package instructions; keep warm.
  • Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

CHICKEN SOUP FROM SCRATCH



Chicken Soup From Scratch image

Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
3 tablespoons reserved chicken fat, more if needed
3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
Finely chopped herbs, such as parsley, scallions, dill or a combination

Steps:

  • Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
  • Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
  • When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
  • Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
  • When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
  • Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
  • Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
  • Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
  • Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

HOMEMADE CHICKEN AND RICE SOUP



Homemade Chicken and Rice Soup image

This soothing chicken and rice soup hits the spot on chilly days. It's the

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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

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

HEARTY CHICKEN AND RICE SOUP



Hearty Chicken and Rice Soup image

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Provided by Carrie Murphy

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

Time 45m

Yield 8

Number Of Ingredients 12

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

Steps:

  • Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g

CHICKEN SOUP WITH RICE FROM SCRATCH



Chicken Soup With Rice from Scratch image

This recipe is from a Pillsbury Classic cookbook and, with a few minor modifications, I wanted to share it. It is a truly home-made with love chicken soup. I am making it today because....I feel a cold coming on and just want to curl up with a steaming bowl of deliciousness!! :-) I suppose you could make this in a crock pot but the thought of a soup pot on the stove is comfort in itself!! (Note: If you prefer noodles to rice, add 1 cup of uncooked egg noodles during last 10 minutes of cooking time).

Provided by Sues Kitchen

Categories     Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2-3 lbs frying chicken, cut up
10 cups water (or you can use half chicken broth and half water)
1 medium onion, chopped
salt
1/2 teaspoon thyme leaves
2 garlic cloves, chopped
1 bay leaf
6 peppercorns or 1/4 teaspoon pepper
2 stalks celery, sliced
2 carrots, sliced
1/2 cup uncooked rice
1/2 cup frozen peas
1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)

Steps:

  • Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
  • Reduce heat to med/low; cover and simmer 15 minutes.
  • Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
  • Remove chicken, bay leaf and peppercorns from broth; cool.
  • Remove chicken from bones; cut into bite size pieces.
  • Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
  • Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
  • Add parsley or green onion if desired.

Nutrition Facts : Calories 370.5, Fat 21.5, SaturatedFat 6.2, Cholesterol 106.4, Sodium 134.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2, Protein 28.1

CHICKEN RICE SOUP



Chicken Rice Soup image

Categories     Soup/Stew     Chicken     Poultry     Rice     Dinner     Winter     Healthy     Potluck     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servngs (about 16 cups)

Number Of Ingredients 9

1 large onion, coarsely chopped
3 large celery ribs, cut into 1/4-inch-thick slices
3 medium carrots, cut into 1/4-inch-thick slices
1 (3 1/2- to 4-pound) chicken
1 cup long-grain brown rice
1/3 cup packed fresh flat-leaf parsley leaves
3 teaspoons salt
3 quarts water
Freshly ground black pepper

Steps:

  • Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
  • Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.

OLD FASHIONED CHICKEN SOUP



Old Fashioned Chicken Soup image

A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 15

Number Of Ingredients 16

2 skinless chicken legs and back, large
12 cups cold water
⅛ tsp turmeric, ground (optional)
1 onion, large
2 stalks celery, medium
2 carrots, medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potatoes, with skin, diced
1 cup whole wheat egg white noodles
2 tsp salt
½ tsp black pepper, freshly-ground
½ tsp oregano, dried
½ tsp basil, dried
½ tsp sugar
¼ cup parsley, fresh, chopped, for garnish

Steps:

  • Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
  • Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
  • Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
  • Stir in egg noodles or dry pasta noodle of your choice.
  • Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
  • To serve, garnish with fresh minced parsley.

Nutrition Facts :

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