HEARTY CHICKEN AND RICE SOUP
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
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, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g
HEARTY CHICKEN AND RICE SOUP
Make and share this Hearty Chicken and Rice Soup recipe from Food.com.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the fist 8 ingredients in Dutch oven or large soup pot; bring to a boil over high heat. Stir and reduce heat to low and simmer uncovered 10 to 15 minutes.
- Add chicken and simmer uncovered for 10 more minutes or until the chicken is cooked.
- Remove and discard the bay leaf.
- Stir in the rice and lime just before serving. Garnish with lime slices.
Nutrition Facts : Calories 123.8, Fat 1.9, SaturatedFat 0.5, Sodium 975.2, Carbohydrate 18.1, Fiber 1.1, Sugar 2.4, Protein 7.6
HEARTY CHICKEN & WILD RICE SOUP
Steps:
- Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1832mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 7g fiber), Protein 24g protein.
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4.9/5 (9)Category SoupCuisine AmericanTotal Time 40 mins
- Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.
- Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in rice, ginger, and garlic and toast for 2-3 minutes.
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- Use tongs to remove chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.
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