Best Easy Chicken Rice Soup Recipes

EASY CREAM OF WILD RICE CHICKEN SOUP

Steps:

• Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
• Add flour and stir until blended.
• Stir chicken broth in gradually.
• Add rice, chicken, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for approximately 2 minutes or until soup thickens.
• Stir in evaporated milk.
• Cook for five more minutes or until soup is heated through.

EASY SPICY CHICKEN RICE SOUP

Steps:

• Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
• (I've also cut up a store-bought rotisserie chicken for this).
• Dice cooked chicken.
• Prepare red beans& rice (I like Zatarrain's) per package directions.
• (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
• When boiling, add diced chicken.
• Reduce heat and cook about 10 minutes.
• Add prepared beans and rice; heat through.
• Spoon into bowls and top with cheese.

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP

Steps:

• Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
• Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
• Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
• Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
• Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
• To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

EASY RICE-A-RONI CHICKEN SOUP

Steps:

• 1. Put broth, dill and uncooked vegetables in large pot. Bring to boil and simmer for 1/2 hour until veggies are tender.
• 2. Add rice a roni and Chicken. Bring to a boil. Turn off the heat and enjoy this tastey soup!!

EASY CREAM OF CHICKEN WILD RICE SOUP

Steps:

• Drain and rinse wild rice. Drain chicken.
• Mix all ingredient together in large pot. Bring to a low boil and then cover and simmer until carrots are cooked and soup has a thick creamy consistency. Stir frequently to keep from sticking to bottom of pot.

MY FAVORITE SUPER EASY CHICKEN AND RICE SOUP

Steps:

• Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
• Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.

EASY CHICKEN & RICE SOUP

Steps:

• Mix together well the cream of chicken soup and chicken broth.
• Cook the rice according to directions and then mix into soup.
• Stir in chicken.
• Salt and pepper to taste.
• Heat and serve.

EASY CREAMY CHICKEN WITH WILD RICE SOUP RECIPE - (4.4/5)

Steps:

• Part 1: Mix all ingredients in the crock pot. Cook on high for four (4) hours. At 3 1/2 hours remove chicken, shred and return to crock pot. Part 2: Stir the butter and flour till a paste forms. Add the milk, stir till thick. Add the mixture to the crock pot stirring till mixed thoroughly. Add the salt and pepper. Let stand for five (5) minutes. Enjoy with a thick crusty bread and salad, optional.

EASY SHREDDED CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
• Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
• Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

EASY CREAM OF CHICKEN RICE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
• With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
• Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
• Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.