Feel Better Chicken And Rice Soup Recipes

HEARTY CHICKEN AND RICE SOUP

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.

FEEL-BETTER CHICKEN AND RICE SOUP RECIPE

Steps:

• Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15-20 minutes.
• Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.
• Ladle soup into bowls and top with cilantro and lots of pepper.
• Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

HEALING CHICKEN AND RICE SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
• Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it's getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.
• Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
• Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
• While the rice is cooking, shred the chicken.
• When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.

NOURISHING CHICKEN AND CAULIFLOWER RICE SOUP {WHOLE30 + PALEO + GLUTEN FREE + KETO}

Steps:

• Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and saute until starting to soften - about 5-7 minutes.
• Add nutritional yeast, poultry seasoning, 2 teaspoons sea salt, 1/2 teaspoon black pepper, broth, and whole chicken breasts. Bring up to a simmer. Make sure the chicken breasts are submerged beneath the broth and cover the pot. Simmer until chicken is cooked through and veggies are tender - about 15-20 minutes.
• Remove chicken to a cutting board and add cauliflower rice to the soup and stir to combine. Simmer 5 minutes or until the cauliflower rice is tender. While the soup continues to simmer shred the chicken using two forks.
• Return chicken to the pot along with baby spinach, dill or parsley, and lemon juice.
• Allow chicken to warm through and spinach to wilt before serving - this should only take a few minutes on low heat.
• Season to taste with plenty of salt and pepper. Serve immediately and enjoy!

FEEL-BETTER CHICKEN AND RICE SOUP RECIPE

Steps:

• Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes. Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15-20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed. Divide soup among bowls. Top with cilantro and lots of black pepper.