ITALIAN CHICKEN AND RICE SOUP RECIPES

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ITALIAN CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT



Italian Chicken Rice Soup Recipe: How to Make It image

"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

1 can (49-1/2 ounces) chicken broth
1 jar (26 ounces) meatless spaghetti sauce
1-1/2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon dried thyme
3 cups cooked rice
1 teaspoon sugar

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



Italiano Chicken and Rice Recipe | Allrecipes image

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

1 pound boneless, skinless chicken breasts, cut into strips
½ teaspoon minced garlic
1?¾ cups Swanson® Chicken Stock
1 tablespoon canned diced tomatoes, drained
½ teaspoon Italian seasoning, crushed
¾ cup uncooked regular long-grain white rice
¼ cup grated Parmesan cheese

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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