Best Harvest Chicken Rice Soup Recipes

HARVEST CHICKEN RICE SOUP

Harvest Chicken Rice Soup image

Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.

Provided by Taste of Home

Categories Lunch

Time 2h35m

Yield 20 servings (5 quarts).

Number Of Ingredients 10

Ingredients

2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 teaspoons chicken bouillon granules
3 cups cooked long grain rice
Pepper to taste

Steps:

Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks. , In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 197mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

HARVEST CHICKEN AND RICE SOUP

Harvest Chicken and Rice Soup image

With a mix of vegetables, chicken rice and more this Harvest Chicken and Rice Soup is a comforting Fall recipe that will warm you up.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

3 tablespoons salted butter
1 medium onion, (diced)
3 carrots, (peeled and sliced thin)
3 stalks of celery, (diced)
1 red pepper, (diced)
2 cloves garlic, (chopped)
64 ounces chicken stock ((2) 32 ounce cartons)
5 small purple potatoes, (cut into 1 inch cubes)
1 zucchini, (cut into 1 inch cubes)
1 ear of corn, (cut off the cob)
2 chicken breasts (cut in half)
1 cup uncooked white rice
2 bay leaves
freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice, (optional)

Steps:

Sauté the onion, carrots, celery and pepper in the butter on medium heat until the onion starts to turn transparent, about 3-5 minutes. Stir in the garlic and continue to sauté until fragrant.
Add in the potatoes, zucchini, corn, chicken, rice and seasonings.
Add in the chicken stock and cover and bring to a boil, reduce to a simmer until chicken is cooked thoroughly (160 degrees), about 20 minutes.
Remove chicken, let rest for several minutes.
Shred chicken and return to the pot. Squeeze lemon juice over soup to finish.
Serve warm with fresh parsley to garnish.