Rainy Day Chicken Rice Grain Soup Recipes

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CHICKEN & RICE SOUP



Chicken & Rice Soup image

Provided by Kate McMillan

Categories     Soup/Stew     Chicken     Poultry     Rice     Kid-Friendly     Back to School     Lunch     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

low-sodium chicken broth 4 cups (32 fl oz/1 l)
long-grain white rice 1/3 cup (21/2 oz/75 g)
skinless, boneless chicken breast halves 2
carrot 1, peeled and diced
celery 1 stalk, diced
frozen peas 1 cup (5 oz/155 g)
garlic 1 clove, sliced
thyme, dill, or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh
salt and ground pepper
fresh lemon juice (optional)

Steps:

  • Combine the broth, rice, and 2 cups (16 fl oz/500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.
  • Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.
  • Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.
  • Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

A flavorful warming soup for a chilly, rainy day. And a nice meal for when you have dental work and need to eat soft foods! I wanted a soft food for after having some dental work done. This soup was full of flavor, comforting and very satisfying! Hope you enjoy!

Provided by Diane Atherton

Categories     Turkey Soups

Time 1h5m

Number Of Ingredients 16

1 (4.5-oz) wild rice mix (i used mahatma long grain and wild rice with seasonings)
1 1/2 to 2 lb chicken (i used 4 thighs with skin and 1 large boneless/skinless breast)
2 Tbsp olive oil, extra virgin
all purpose seasoning (i used everglades)
garlic powder
salt and pepper, to taste
6 to 7 c chicken stock,( can use broth or water with bouillon cubes)
2 large carrots, peeled and diced
2 large celery stalks, sliced
1 medium onion, chopped
2 clove garlic, minced
1 tsp thyme, dried
1 (8-oz) pkg sliced fresh mushrooms
addtional oil/grease if needed
1/3 c all purpose flour
1 c half and half

Steps:

  • 1. Cook rice according to directions on package; set aside.
  • 2. Add broth to a large pot and bring to boil over a medium heat. You can add salt and pepper to season. Be careful to not over salt. You can always add additional seasoning at the end of cooking.
  • 3. Remove any skin and excess fat from chicken pieces; sprinkle pieces with seasonings (salt, pepper, garlic powder,and everglade seasoning). NOTE: If you have chicken skin you can cook/fry it down in a seperate skillet for the grease that can be used later to make a roux that will thicken the soup.
  • 4. NOTE: Don't bypass this step. Searing the chicken (most especially the breast) will make it nice and moist in the end. Heat oil in large skillet over medium high heat. Add the seasoned chicken pieces and brown on all sides. Once browned, remove from skillet and add to boiling broth. (NOTE: Reserve drippings from skillet to saute veggies). Continue cooking chicken in broth until it is cooked through and tender.
  • 5. Once chicken is cooked and tender, remove from broth and set aside until cool enough to handle. Cut into bite size pieces, discarding any bones. Return chicken pieces back to hot broth.
  • 6. Meanwhile; add chopped vegetable (onions, carrots, celery and garlic) to hot skillet; saute until onions are tender.
  • 7. With slotted spoon, remove veggies from skillet (again reserving any drippings) and add to broth. Add thyme and mushrooms to broth. Continue cooking until carrots are tender.
  • 8. To the skillet add additional oil/grease to have about 3 to 4 tablespoons of oil/grease in skillet. Heat over a medium heat. When oil is hot, add flour; whisk to make a smooth paste. Add cream and continue whisking. As roux/gravy thickens, ladle some of the broth from pot into gravy. Continue whisking until smooth and thickened. Pour gravy/roux into hot broth. This will thicken the soup making it a creamy soup. If you don't want a creamy soup, you can leave this step out.
  • 9. Add cooked rice to soup, continue to heat another minute or 2 and then serve with your favorite bread. We love a nice crusty roll.
  • 10. NOTE: You can used pre-cooked chicken if you like. Chicken you've picked up at the deli or oven roasted would work well. If you use pre-cooked, add it to the soup when you add the rice.

RAINY DAY CHICKEN



Rainy Day Chicken image

I found this recipe in the "once a month cooking" cookbook by Mimi Wilson and Mary Beth Lagerborg. It's just yummy and I want to remember it even when I don't have the book checked out.

Provided by britevylet

Categories     Chicken

Time 1h45m

Yield 6 , 8 serving(s)

Number Of Ingredients 9

10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of celery soup
10 3/4 ounces cream of chicken soup
1/4 cup butter, melted
1/4 cup French dressing
1/4 cup milk
1 1/2 cups long grain uncooked rice
6 boneless skinless chicken breasts, cut into long strips
1/2 cup grated parmesan cheese

Steps:

  • Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze.
  • To cook:.
  • When thawed, pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes.
  • Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.

Nutrition Facts : Calories 441.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 80.4, Sodium 1047.3, Carbohydrate 38.8, Fiber 0.7, Sugar 2.6, Protein 27.6

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Made with tender chicken thighs, nourishing fresh veggies, hearty rice and a savory lightly lemony broth. A simple soup with so much satisfying flavor! Makes about 10 to 11 cups.

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 14

1.5 lbs bonless skinless chicken thighs, (trimmed of excess visible fat)
Salt (and freshly ground black pepper)
1 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/4 cups diced carrots ((2 large))
1 cup diced celery ((2 large))
1 Tbsp minced garlic ((3 cloves))
7 to 8 cups low-sodium chicken broth
2 tsp minced fresh thyme
2 bay leaves
1 parmesan rind, (plus shredded parmesan for serving)
3/4 cup to 1 long grain white rice*
1/4 cup chopped fresh parlsey
1 Tbsp fresh lemon juice

Steps:

  • Heat olive oil in a large pot over medium-high heat.
  • Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
  • Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
  • Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
  • Add garlic and saute 1 minute longer.
  • Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
  • Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
  • Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
  • Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
  • Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
  • Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
  • As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.

Nutrition Facts : Calories 352 kcal, Carbohydrate 39 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 860 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving

RAINY DAY CHICKEN AND RICE SOUP



Rainy Day Chicken and Rice Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons dried parsley
1/2 teaspoon pepper
1/2 yellow onion, finely chopped
4 boneless, skinless chicken breast halves
5 chicken bouillon cubes
6 carrots, peeled and sliced
4 medium red potatoes, peeled and cubed
6 ounces fettuccine noodles
3/4 cups instant rice, uncooked
One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta

Steps:

  • In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
  • Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

RAINY DAY CHICKEN AND RICE SOUP



Rainy Day Chicken and Rice Soup image

How to make Rainy Day Chicken and Rice Soup

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons dried parsley
1/2 teaspoon pepper
1/2 yellow onion, finely chopped
4 boneless, skinless chicken breast halves
5 chicken bouillon cubes
6 carrots, peeled and sliced
4 medium red potatoes, peeled and cubed
6 ounces fettuccine noodles
3/4 cups instant rice, uncooked
One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta

Steps:

  • In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
  • Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

RAINY DAY CHICKEN RICE-GRAIN SOUP



Rainy Day Chicken Rice-Grain Soup image

We came up with this soup recipe today just because it sounded yummy. We are striving to eat better in our house and make things from scratch.

Provided by mtodryk

Categories     Chicken Breast

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

18 ounces chicken breasts, boneless skinless, cubed
7 cups low sodium chicken broth
1 tablespoon sage
1 tablespoon marjoram
2 tablespoons fresh basil
2 tablespoons fresh rosemary
1 cup brown rice
1/4 cup white rice
1/8 cup barley
1/8 cup spelt
1 medium onion, chopped
3 carrots, chopped
1 cup portabella mushroom cap, chopped
2 garlic cloves, minced
3 stalks celery, chopped
4 cups cabbage, shredded
salt
pepper

Steps:

  • Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
  • In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
  • Turn off heat under vegetable mixture and allow vegetable mixture to cool.
  • Pour vegetable mixture into a blender and puree until smooth.
  • Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
  • Set crock pot on low heat and cook till dinner. The longer the better.

Nutrition Facts : Calories 401.6, Fat 11, SaturatedFat 3.1, Cholesterol 54.4, Sodium 189.1, Carbohydrate 48.2, Fiber 5.5, Sugar 5.4, Protein 29

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