CHICKEN AND RICE SOUP RECIPE EASY RECIPES
CHICKEN AND RICE SOUP RECIPE | LAND O’LAKES
Use leftover rice and purchase a rotisserie chicken to make this simple and satisfying soup.
Provided by Land O'Lakes
Categories Rice Chicken Chicken Savory Cooking Keeping It Simple Soup Soup and Stew Main Course Meat, poultry, and seafood Grain
Total Time 0 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onion is softened.
- Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
Nutrition Facts : Calories 200 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 50 milligrams, SodiumContent 1040 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 17 grams
LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
Nutrition Facts : Calories 250.7, FatContent 11.8, SaturatedFatContent 5.5, CholesterolContent 154.9, SodiumContent 1477.5, CarbohydrateContent 20.7, FiberContent 1, SugarContent 2.8, ProteinContent 14.1
More about "chicken and rice soup recipe easy recipes"
CHICKEN AND RICE SOUP RECIPE | LAND O’LAKES
Use leftover rice and purchase a rotisserie chicken to make this simple and satisfying soup.
From landolakes.com
Reviews 4.5
Total Time 0 minutes
Category Rice, Chicken, Chicken, Savory, Cooking, Keeping It Simple, Soup, Soup and Stew, Main Course, Meat, poultry, and seafood, Grain
Calories 200 calories per serving
From landolakes.com
Reviews 4.5
Total Time 0 minutes
Category Rice, Chicken, Chicken, Savory, Cooking, Keeping It Simple, Soup, Soup and Stew, Main Course, Meat, poultry, and seafood, Grain
Calories 200 calories per serving
- Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
See details
LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 250.7 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 250.7 per serving
- Add salt and pepper to taste, garnish with lemon.
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Reviews 4.8
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Category Dinner, Lunch
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