Best Summery Chicken And Rice Soup Recipes

SUMMER CHICKEN-VEGETABLE SOUP

Summer Chicken-Vegetable Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 orange bell pepper, chopped
2 small yellow squash, chopped
1 bunch scallions, chopped (white and green parts separated)
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can white chili beans
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
3 ears of corn, kernels cut off
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice
Shredded Monterey Jack cheese and sour cream, for topping

Steps:

Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

Nutrition Facts : Calories 370, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 57 milligrams, Sodium 993 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 23 grams, Sugar 7 grams

SUMMERY CHICKEN-AND-RICE SOUP

Summery Chicken-and-Rice Soup image

When shoulder season hits and the weather starts to change, what about the glut of late-summer vegetables you still have in your fridge? A recipe like this chicken and rice soup that's packed with vegetables including summer squash and Swiss chard can really come in handy.

Provided by Martha Stewart

Categories Soup Recipes

Time 50m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, minced (3/4 cup)
1 tablespoon minced garlic (from 3 cloves)
1 celery stalk, diced (1/2 cup)
Kosher salt and freshly ground pepper
1/4 cup jasmine or other white rice, rinsed and drained
4 cups low-sodium chicken broth
2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups)
2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole
1 1/2 cups shredded cooked chicken (mix of light and dark meat)
Grated Pecorino Romano and thinly sliced basil, for serving

Steps:

Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.