Quickchickenriceveggiesoup Recipes

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QUICK CHICKEN, RICE & VEGGIE SOUP



Quick Chicken, Rice & Veggie Soup image

I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.

Provided by Ceezie

Categories     Stocks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/2 cup chopped onion
1 -2 garlic clove, minced
2 (32 ounce) cans chicken broth
10 3/4 ounces cream of chicken soup
2 1/2 cups shredded chicken, cooked
1 cup celery, chopped
1/2 cup peas
1/2 cup carrot, cubed
5 2/3 ounces chicken, & rice flavored side (Knorr)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
  • Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.

QUICK CHICKEN AND VEGGIE SAUTE



Quick Chicken And Veggie Saute image

Make and share this Quick Chicken And Veggie Saute recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter
4 boneless skinless chicken breast halves
1/3 cup dry white wine (or milk)
2 cloves garlic, pressed
1 can cream of chicken soup
1 (16 ounce) package frozen broccoli, thawed (with carrots and water chestnuts)
1/2 teaspoon thyme
1/8 teaspoon pepper
8 ounces hot cooked linguine

Steps:

  • In lg skillet, melt butter; add chicken.
  • Cook 6 minutes on each side.
  • Remove from skillet.
  • To skillet, add wine, garlic, cook 1 minute.
  • Add soup, vegetables, thyme and pepper.
  • Bring to a boil.
  • Add chicken, cover and cook 5 minutes.
  • Serve over hot linguine, or pasta of your choice.

Nutrition Facts : Calories 533.7, Fat 15.7, SaturatedFat 7.3, Cholesterol 97.4, Sodium 668.9, Carbohydrate 54.5, Fiber 5.3, Sugar 3.1, Protein 39.9

QUICK CHICK



Quick Chick image

Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired.

Provided by Kathy Miller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 7

½ tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil

Steps:

  • Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 8.2 g, Cholesterol 34.2 mg, Fat 3.8 g, Fiber 2.2 g, Protein 15.5 g, SaturatedFat 0.6 g, Sodium 649.4 mg, Sugar 3.6 g

CHICKEN, RICE AND VEGETABLE SOUP



Chicken, Rice and Vegetable Soup image

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Steps:

  • In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
  • Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g

QUICK CHICKEN RICE SOUP



Quick Chicken Rice Soup image

"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine, optional

Steps:

  • In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. , Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 648mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

QUICK & EASY VEGGIE SOUP



Quick & Easy Veggie Soup image

Number Of Ingredients 9

1 pound ground beef, browned
1 onion, diced
4 carrots, chopped
4 potatoes, peeled and chopped
1 cup pearl barley, uncooked
6 cubes beef bouillon
6 cups water
1 (28-ounce) can tomato purée
1 teaspoon dried thyme

Steps:

  • Add all ingredients to a large stockpot bring to a boil. Reduce heat simmer until vegetables are tender, about 45 minutes. Stir occasionally add water while simmering to thin consistency, as desired. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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