Comfort Chicken Soup With Rice And Spinach Recipes

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CHICKEN SPINACH SOUP WITH RICE AND LEMON



Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Categories     appetizer

Time 40m

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice
1/2 cup long- or medium-grain white rice
3 tablespoons juice from a medium lemon

Steps:

  • Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN, RICE AND SPINACH SOUP



Chicken, Rice and Spinach Soup image

An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.

Provided by Mikekey *

Categories     Chicken Soups

Time 1h

Number Of Ingredients 14

3-4 boneless, skinless chicken thighs, cut into bite sized pieces
3 pt chicken broth
1/4 c minced onion
2 clove garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary, minced
1 tsp ground coriander
1/8 tsp cayenne pepper
1/2 c raw rice
2 c frozen chopped spinach
4 Tbsp prepared pesto
1/4 c fresh lemon juice
salt and pepper, to taste
shredded parmesan, for garnish

Steps:

  • 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
  • 2. Stir in rice and cover pan. Cook for 15 minutes.
  • 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
  • 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

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

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