CHICKEN RICE SOUP CALORIES RECIPES

CHICKEN & RICE SOUP RECIPE | EATINGWELL

Chicken & Rice Soup Recipe | EatingWell image

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.Chicken

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Rice Soup Recipes

Total Time 35 minutes

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 carrots, diced
1 onion, diced
1 stalk celery, diced
7 cups reduced-sodium chicken broth
1 cup instant brown rice
8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
1 cup frozen peas, thawed
¼ cup chopped fresh parsley
2 teaspoons cider vinegar
¼ teaspoon freshly ground pepper

Steps:

Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.

Nutrition Facts : Calories 174.9 calories, CarbohydrateContent 20.3 g, CholesterolContent 20.9 mg, FatContent 3.9 g, FiberContent 3.2 g, ProteinContent 14.7 g, SaturatedFatContent 0.6 g, SodiumContent 709.1 mg, SugarContent 3.7 g

CREAMY CHICKEN AND RICE SOUP RECIPE | ALLRECIPES

Creamy Chicken and Rice Soup Recipe | Allrecipes image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1?½ cups chopped celery
1?½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1?½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, CarbohydrateContent 58 g, CholesterolContent 56.6 mg, FatContent 29.9 g, FiberContent 2.8 g, ProteinContent 26.4 g, SaturatedFatContent 7.1 g, SodiumContent 952.6 mg, SugarContent 11.4 g

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