Best Comfort Chicken Soup With Rice And Spinach Recipes

CHICKEN WILD RICE SOUP WITH SPINACH

Chicken Wild Rice Soup with Spinach image

I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Steps:

In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN, RICE AND SPINACH SOUP

Chicken, Rice and Spinach Soup image

An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.

Provided by Mikekey *

Categories Chicken Soups

Time 1h

Number Of Ingredients 14

Ingredients

3-4 boneless, skinless chicken thighs, cut into bite sized pieces
3 pt chicken broth
1/4 c minced onion
2 clove garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary, minced
1 tsp ground coriander
1/8 tsp cayenne pepper
1/2 c raw rice
2 c frozen chopped spinach
4 Tbsp prepared pesto
1/4 c fresh lemon juice
salt and pepper, to taste
shredded parmesan, for garnish

Steps:

1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
2. Stir in rice and cover pan. Cook for 15 minutes.
3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

CHICKEN SPINACH SOUP WITH RICE AND LEMON

Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Categories appetizer

Time 40m

Number Of Ingredients 5

Ingredients

1 pound boneless, skinless chicken thighs
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice
1/2 cup long- or medium-grain white rice
3 tablespoons juice from a medium lemon

Steps:

Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN AND RICE SOUP

Chicken and Rice Soup image

Provided by Food Network

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
Essence, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed red pepper
3 quarts chicken stock
1/4 pound long grain white rice, uncooked
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.
Combine all ingredients thoroughly.

FEEL-BETTER CHICKEN AND RICE SOUP RECIPE

Feel-Better Chicken and Rice Soup Recipe image

If you want this take on classic chicken soup to have a similar consistency to congee, add 10-15 minutes to the cooking time so that it can become nice and thick.

Provided by Andy Baraghani

Yield 2-4 servings

Number Of Ingredients 10

Ingredients

12 oz. skinless, boneless chicken thighs
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, sliced into ½"-thick rounds
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
Freshly ground black pepper

Steps:

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15-20 minutes.
Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.
Ladle soup into bowls and top with cilantro and lots of pepper.
Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.