Lisas Homemade Chicken Rice Soup Recipes

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HOMEMADE CHICKEN AND RICE SOUP

This soothing chicken and rice soup hits the spot on chilly days. It's the

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10



Homemade Chicken and Rice Soup image

Steps:

  • In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

CREAMY CHICKEN RICE SOUP

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12



Creamy Chicken Rice Soup image

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

LISA'S HOMEMADE CHICKEN RICE SOUP

My family loves my chicken rice soup and it is so good to have a cold weather. It will keep you warm. It is so delicious and tasty.

Provided by Lisa Johnson

Categories     Chicken Soups

Time 1h15m

Number Of Ingredients 8



Lisa's Homemade Chicken Rice Soup image

Steps:

  • 1. Put the chicken in the dutch oven and add 8 cups of water and bring to a boil and reduce the heat to medium heat and cook for 25 to 30 minutes until the chicken is done. Take the chicken out and let it cool. Add chicken broth, carrots, celery, chicken granules, rice and salt and pepper in the chicken broth water. Let to a boil and turn on medium-low heat and cut the chicken to pieces and put in the chicken broth and let it cook for 20 minutes until the rice is done.

2 to 3 chicken breasts, cooked and shredded
8 c water
3 can(s) chicken broth
1 can(s) sliced carrots
3 celery stalks, sliced
3 c long grain rice
3 Tbsp chicken granules
salt and pepper to taste

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