Simple Chicken And Rice Soup Recipes

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CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.

Provided by Nagi

Categories     Soup

Time 1h

Number Of Ingredients 16

1 tbsp olive oil
1 tbsp butter ((or more oil))
2 garlic cloves (, minced)
1 onion (, chopped)
3 carrots (, halved then cut into 1cm / 2/5" slices (quarter if really thick))
3 celery ribs (, cut into 1 cm / 2/5" slices)
3 tsp Vegeta stock powder (, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2))
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper (, finely ground)
4 cups (1 litre) chicken broth (, low sodium)
4 cups (1 litre) water
600 g (1.2 lb) bone in (, skinless chicken thighs, 4 x 150g/5oz (Note 1))
1 cup (180g) long grain white rice (, uncooked (Note 3))
Salt, adjust to taste
1 tbsp finely chopped parsley ((optional))

Steps:

  • Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
  • Add carrots and celery, stir for 1 minute.
  • Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
  • Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
  • Remove lid, add rice. Stir, cover, simmer 15 minutes.
  • Remove soup from stove.
  • Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
  • Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Nutrition Facts : ServingSize 638 g, Calories 427 kcal

SIMPLY DELICIOUS CHICKEN RICE SOUP



Simply Delicious Chicken Rice Soup image

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Provided by vchooch13

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

Time 1h10m

Yield 4

Number Of Ingredients 12

4 cups water
1 skinless, boneless chicken breast half
½ leek, sliced
½ small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 ½ cubes chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

Steps:

  • Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
  • Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 24.1 g, Cholesterol 21.4 mg, Fat 1.1 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 0.6 g, Sodium 593.5 mg, Sugar 2.5 g

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.

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

SIMPLE CHICKEN AND RICE SOUP



Simple Chicken and Rice Soup image

Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

12 cups chicken stock
3/4 cup long-grain white rice
Reserved shredded chicken from stock
Coarsely chopped fresh dill, for garnish

Steps:

  • Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
  • Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.

EASY SHREDDED CHICKEN AND RICE SOUP



Easy Shredded Chicken and Rice Soup image

A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.

Provided by Tanna Smith

Categories     Chicken and Rice Soup

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 (32 ounce) cartons low-sodium chicken broth
2 cups shredded cooked chicken
1 cup diced carrots
1 medium sweet potato, peeled and diced
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 large bay leaf
½ cup grated sharp Cheddar cheese

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
  • Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
  • Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g

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