Best Sick Chicken Rice Soup Recipes

Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

Preheat the oven to 400 degrees F.
Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
Prepare the rice according to the package instructions; keep warm.
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

Sick Chicken Rice Soup image

Provided by Dwynnie

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups chicken broth
2 cups cooked diced chicken
1 1/2 cups frozen mixed vegetables
1/2 cup long grain rice
1/4 teaspoon poultry seasoning
1/4 teaspoon celery seed
1/2 teaspoon onion powder

Steps:

Mix everything together in a pot over medium heat and cook until the rice is done, about 20 to 30 minutes.
Sit down and get some tea and tissues while the soup is cooking.
Add additional broth if you want, and bring the soup up to temperature.

Nutrition Facts : Calories 179.2, Fat 2, SaturatedFat 0.5, Sodium 804.8, Carbohydrate 31.2, Fiber 3.8, Sugar 0.8, Protein 9.4

Classic Chicken and Rice Soup image

Provided by USA WEEKEND columnist Pam Anderson

Yield 8

Number Of Ingredients 4

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g