CHICKEN BROTH SOUP RECIPE VEGETABLE RECIPES

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CHICKEN, RICE AND VEGETABLE SOUP RECIPE | ALLRECIPES



Chicken, Rice and Vegetable Soup Recipe | Allrecipes 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     Vegetable Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

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, CarbohydrateContent 22.5 g, CholesterolContent 19.7 mg, FatContent 1 g, FiberContent 2.6 g, ProteinContent 9.7 g, SaturatedFatContent 0.2 g, SodiumContent 1101.6 mg, SugarContent 4.7 g

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT



Homemade Chicken Broth Recipe: How to Make It image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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