TARRAGON CHICKEN AND RICE SOUP
When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.
Provided by RUBYJEWEL
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
- Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g
SUMMERY CHICKEN-AND-RICE SOUP
When shoulder season hits and the weather starts to change, what about the glut of late-summer vegetables you still have in your fridge? A recipe like this chicken and rice soup that's packed with vegetables including summer squash and Swiss chard can really come in handy.
Provided by Martha Stewart
Categories Soup Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
- Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.
THAI-STYLE CHICKEN SOUP WITH BASIL
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Provided by Ruth Cousineau
Categories Soup/Stew Chicken Dinner Lunch Basil Healthy Tamarind Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 15
Steps:
- Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
- Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
- While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
- Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.
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
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
20-MINUTE BASIL, CHICKEN & TOMATO RICE
Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium-high heat.
- Add chicken strips and cook until they are just done (4 to 6 minutes).
- Add onion, red pepper slices, and fresh garlic.
- Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
- Add water, tomatoes, and rice.
- Cover pan and continue cooking until mixture just comes to a boil.
- Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
- Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g
BASIL RICE SOUP
Thirty minute delicious chicken flavored soup. Servings vary according to portion size. For extra flavor, top with grated parmesan cheese before serving.
Provided by Marie
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat and add garlic, celery, onion, carrot and basil.
- Cover and cook for approximately 5 minutes, stirring occasionally.
- Stir in rice and tomatoes and cook uncovered for 5 minutes, stirring occasionally.
- Stir in remaining ingredients and heat to a boil.
- Reduce heat and cover and simmer for 20 minutes or until rice is tender.
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