CHICKEN RICE SPINACH SOUP RECIPES

Name: Chicken Wild Rice Soup with Spinach
Prep time: 10 min
Cook time: 5 h 15 min
Total time: 5 h 25 min
Yield: 6 servings (about 2 quarts).
Ingredients: 3 cups water; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 2/3 cup uncooked wild rice; 1 garlic clove, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4 teaspoon salt; 3 cups cubed cooked chicken breast; 2 cups fresh baby spinach

CHICKEN WILD RICE SOUP WITH SPINACH RECIPE: HOW TO MAKE IT

Chicken Wild Rice Soup with Spinach Recipe: How to Make It image

I stir together my chicken-and-rice cream soup whenever we’re craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.—Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 25 minutes

Prep Time 10 minutes

Cook Time 05 hours 15 minutes

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Steps:

In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts : Calories 212 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

CHICKEN, RICE AND SPINACH SOUP | JUST A PINCH RECIPES

Chicken, Rice and Spinach Soup | Just A Pinch Recipes image

An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.

Provided by Mikekey * @Mikekey

Categories Chicken Soups

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 14

Ingredients

3-4 boneless, skinless chicken thighs, cut into bite sized pieces
3 pint(s) chicken broth
1/4 cup(s) minced onion
2 clove(s) garlic, minced
1/4 teaspoon(s) dried thyme
1/4 teaspoon(s) dried rosemary, minced
1 teaspoon(s) ground coriander
1/8 teaspoon(s) cayenne pepper
1/2 cup(s) raw rice
2 cup(s) frozen chopped spinach
4 tablespoon(s) prepared pesto
1/4 cup(s) fresh lemon juice
salt and pepper, to taste
shredded parmesan, for garnish

Steps:

Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
Stir in rice and cover pan. Cook for 15 minutes.
Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
Ladle into bowls and sprinkle parmesan over each bowl; serve.

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