Best Green Pepper Chicken Herb Rice Chicken Soup Recipes

PEPPER CHICKEN AND RICE

Pepper Chicken and Rice image

Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Steps:

In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP

Meghan and Jenn's Veggie, Chicken and Herb Soup image

This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.

Provided by HYSOCIETY

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 green bell pepper, chopped
½ large white onion, chopped
2 stalks celery with leaves, chopped
1 small head broccoli, chopped
¼ (16 ounce) package frozen corn kernels
2 skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
5 leaves fresh basil
2 sprigs fresh oregano
1 pinch dried rosemary
1 pinch dried parsley
salt and pepper to taste
4 cubes chicken bouillon, crumbled

Steps:

In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.8 g, Cholesterol 17.4 mg, Fat 0.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 0.2 g, Sodium 615 mg, Sugar 2.1 g

GREEN CHILE CHICKEN AND RICE SOUP

Green Chile Chicken and Rice Soup image

Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!

Provided by sara

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

3 cups water
1 tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon garlic powder
2 skinless, boneless chicken breast halves
1 cup medium-grain white rice
1 teaspoon olive oil
1 small white onion, diced
3 cups low-sodium chicken broth
1 cup chopped green chile peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon garlic powder
4 ounces shredded Monterey Jack cheese

Steps:

Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g

GREEN PEPPER CHICKEN HERB RICE CHICKEN SOUP

Green pepper Chicken Herb Rice Chicken Soup image

When it begins to cool down in Az I like to make soups and stews. I love making homemade soup and I make my chicken soup different every time,this recipe is new and I used what I had on hand. I also believe that chicken soup is good for fighting off colds. I hope you try this and like it. The soup has a nice bite to it. I will...

Provided by Eileen Hineline

Categories Chicken Soups

Time 35m

Number Of Ingredients 14

Ingredients

1 pkg 5.3oz knorr chicken herb rice sides
1 medium white onion-chopped
1 green pepper-chopped
1 can(s) 12oz crinkle cut carrots
2 stalk(s) celery-chopped-use celery leaves too for soup
5 large chicken tenders-cooked-cooled-diced up into small pieces
1 qt chicken broth-or stock-any brand
1 Tbsp knorr chicken bouillon powder
4 c water
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp italian seasoning
dash(es) garlic powder
1 Tbsp webber beer can chicken seasoning

Steps:

1. Get out a big stock pot and add all ingredients
2. Bring the soup to a boil and then lower the tempature to simmer.
3. Simmer your soup for 25 minutes or until the vegetables are tender.
4. Let your soup sit now for 5 minutes.
5. This soup has a nice bite to it and it is not too salty as you might think because of all the seasonings. We enjoyed it with cheese bread.
6. Tips* You can omit any seasonings you wish or you can add more and you can do the same for how much chicken you use. My family likes a lot of chicken. Always use the celery leaves in your soup, adds great flavor. Enjoy!