HEARTY CHICKEN AND RICE SOUP RECIPE | ALLRECIPES
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Chicken and Rice Soup
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Nutrition Facts : Calories 167.1 calories, CarbohydrateContent 18.3 g, CholesterolContent 21.9 mg, FatContent 2.8 g, FiberContent 1.7 g, ProteinContent 16.1 g, SaturatedFatContent 0.8 g, SodiumContent 997.8 mg, SugarContent 3.3 g
CHICKEN WITH RICE AND GRAVY RECIPE | ALLRECIPES
Chicken breasts are seasoned and fried, then served with rice and a creamy gravy. A family original, my family members request this all the time!!
Provided by ANISSA925
Categories Chicken Breasts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
- In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
- Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
- Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.
Nutrition Facts : Calories 658.5 calories, CarbohydrateContent 98 g, CholesterolContent 91.3 mg, FatContent 11 g, FiberContent 2.2 g, ProteinContent 37.2 g, SaturatedFatContent 6.1 g, SodiumContent 579.5 mg, SugarContent 0.2 g
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