HEARTY CHICKEN AND RICE SOUP RECIPES

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HEARTY CHICKEN AND RICE SOUP RECIPE - FOOD.COM



Hearty Chicken and Rice Soup Recipe - Food.com image

Make and share this Hearty Chicken and Rice Soup recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 12

10 cups chicken broth
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrot
1/4 cup snipped parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups chicken breasts, cubed
2 cups cooked rice
2 tablespoons fresh lime juice
lime slice (to garnish)

Steps:

  • Combine the fist 8 ingredients in Dutch oven or large soup pot; bring to a boil over high heat. Stir and reduce heat to low and simmer uncovered 10 to 15 minutes.
  • Add chicken and simmer uncovered for 10 more minutes or until the chicken is cooked.
  • Remove and discard the bay leaf.
  • Stir in the rice and lime just before serving. Garnish with lime slices.

Nutrition Facts : Calories 123.8, FatContent 1.9, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 975.2, CarbohydrateContent 18.1, FiberContent 1.1, SugarContent 2.4, ProteinContent 7.6

HEARTY CHICKEN RICE SOUP RECIPE - BETTYCROCKER.COM



Hearty Chicken Rice Soup Recipe - BettyCrocker.com image

Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 55 minutes

Yield 4

Number Of Ingredients 8

1/2 cup sliced celery
2 frozen boneless skinless chicken breasts
5 1/2 cups Progresso™ reduced sodium chicken broth
1/2 cup water
2 cups frozen mixed vegetables (from 12-oz bag)
3/4 cup uncooked instant white rice
1 tablespoon dried parsley flakes
2 teaspoons salt-free lemon and herb seasoning

Steps:

  • Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
  • Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 230 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 0 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving (1 1/2 Cups), SodiumContent 770 mg, SugarContent 3 g, TransFatContent 0 g

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