Best Comfort Chicken Soup With Rice And Spinach Recipes

Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Time 40m

Number Of Ingredients 5

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, Rice and Spinach Soup image

Provided by Mikekey *

Time 1h

Number Of Ingredients 14

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.

Basic Chicken Soup image

Provided by Martha Stewart

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g