CHICKEN AND BROWN RICE SOUP
A low calorie soup that's easy to make.
Provided by grayartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
CHICKEN BELL PEPPER SOUP WITH BROWN RICE
a great soup i made for my family. threw some ingredients together and my two year old twins ate it amazing!
Provided by Rachel MacDonald
Categories Chicken Breast
Time 45m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- salt the chicken with garlic salt and pepper.
- brown in a dutch oven or soup pot remove from pot.
- in same pot add remaining olive oil and butter.
- add vegetable and lemon zest (not the lemon juice yet).
- cook the veggies down about 10 minutes maybe less.
- Add the chicken back to the pot and add the chick broth, basil,
- and lemon juice.
- while thats cooking prepare 2 cups brown minute rice according
- to package.
- when the soup is finished about 20 minutes put in bowls.
- and spoon brown rice on top of bowls.
- serve with a nice crusty bread.
Nutrition Facts : Calories 275.5, Fat 12.9, SaturatedFat 4, Cholesterol 54.1, Sodium 590.7, Carbohydrate 16.8, Fiber 2.2, Sugar 4.5, Protein 23.3
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
PEPPER CHICKEN AND RICE
Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
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