Venetian Chicken Rice Soup Recipes

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VENETIAN CHICKEN-RICE SOUP



Venetian Chicken-Rice Soup image

Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.

Provided by Pinay0618

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces pancetta, diced
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 teaspoon saffron thread, crushed
1 1/2 lbs boneless skinless chicken thighs
6 (14 ounce) cans reduced-sodium chicken broth
3/4 cup long-grain rice
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh Italian parsley
1 tablespoon grated lemon peel

Steps:

  • Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
  • Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
  • Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
  • 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
  • mixture.

Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5

HOMEMADE CHICKEN & RICE SOUP



Homemade Chicken & Rice Soup image

Want a savory soup? Add flavor to your chicken soup recipe with Zatarain's Blackened Chicken with Yellow Rice. Make some extra and freeze it for a cold, rainy day.

Provided by Zatarains

Categories     Chicken

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 lb boneless skinless chicken breast
1 cup chopped onion
4 1/2 cups water
4 cups reduced-sodium chicken broth
1/2 teaspoon minced garlic
1/4 teaspoon thyme leaves
2 bay leaves
1/2 cup sliced carrot
1/2 cup sliced celery
1 (7 ounce) package ZATARAIN'S® Yellow Rice

Steps:

  • Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside.
  • Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool.
  • Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
  • Shred chicken and add to soup. Remove bay leaves before serving.

Nutrition Facts : Calories 89.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 29.1, Sodium 93.8, Carbohydrate 3.5, Fiber 0.5, Sugar 1.2, Protein 11.8

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