ITALIAN CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT
"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.
Nutrition Facts : Calories 143 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 898mg sodium, CarbohydrateContent 21g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
ITALIANO CHICKEN AND RICE RECIPE | ALLRECIPES
Tender rice simmered in Swanson® Chicken Stock, tomatoes and Italian herbs is enhanced with garlic-sauteed chicken and savory Parmesan cheese for an easy, stylish supper.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet.
- Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Nutrition Facts : Calories 273.5 calories, CarbohydrateContent 28.7 g, CholesterolContent 62.9 mg, FatContent 4 g, FiberContent 0.6 g, ProteinContent 28.2 g, SaturatedFatContent 1.6 g, SodiumContent 355.2 mg, SugarContent 0.6 g
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Calories 620 calories per serving
- Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.
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Total Time 04 hours 15 minutes
Category Dinner
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Calories 473 calories per serving
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