Best 4 Chicken And Rice Soup Mix Recipes
**Chicken and rice soup** is a comforting and nourishing dish that is perfect for a cold winter day or when you're feeling under the weather. It's also a great way to use up leftover chicken or rice. This article provides three different recipes for chicken and rice soup, so you can find one that suits your taste and dietary needs. The **first recipe** is a classic chicken and rice soup made with chicken broth, cooked chicken, rice, vegetables, and herbs. The **second recipe** is a creamier version of the soup, made with chicken broth, cooked chicken, rice, vegetables, and heavy cream. The **third recipe** is a slow cooker chicken and rice soup, perfect for busy weeknights. It's made with chicken broth, cooked chicken, rice, vegetables, and herbs, all cooked together in a slow cooker. All three recipes are easy to follow and can be tailored to your liking. So next time you're looking for a warm and comforting meal, give one of these chicken and rice soup recipes a try.
Here are our top 4 tried and tested recipes!
CHICKEN AND RICE SOUP
Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.
Provided by Nagi
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Nutrition Facts : ServingSize 638 g, Calories 427 kcal
CHICKEN AND RICE SOUP MIX
The recipient of this gift will have one hearty bowl of soup, that will chase away the chills on a blustery winter's day. Suggest they have it with a salad or roll for a satisfying meal.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 4 tablespoons., To prepare soup: In a small microwave-safe bowl, place soup mix. Pour boiling water over mix; cover and let stand for 5 minutes. Stir in chicken. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 1034mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN RICE SOUP
Steps:
- In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender.
Nutrition Facts : Calories 137 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 780mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
CLASSIC CHICKEN AND RICE SOUP
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
- Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
- Final touch: Add salt and pepper, to taste.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g
Tips:
- Choose high-quality ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh, organic vegetables and free-range chicken.
- Don't overcrowd the pot: If you add too much chicken and rice to the pot, it will not cook evenly. Add the ingredients in batches if necessary.
- Season to taste: Taste the soup throughout the cooking process and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup reaches your desired flavor.
- Let the soup simmer: Simmering allows the flavors to meld and develop. Don't bring the soup to a boil, as this can make the chicken tough.
- Serve the soup hot: Chicken and rice soup is best served hot and fresh. You can store leftovers in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Chicken and rice soup is a classic comfort food that is easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that will warm you up on a cold day. So next time you're looking for a quick and easy meal, give this chicken and rice soup recipe a try.
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