CHICKEN VEGETABLE RICE SOUP RECIPE RECIPES

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CHICKEN, RICE AND VEGETABLE SOUP RECIPE | ALLRECIPES



Chicken, Rice and Vegetable Soup Recipe | Allrecipes image

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
? cup uncooked white rice
salt and pepper to taste

Steps:

  • In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
  • Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, CarbohydrateContent 22.5 g, CholesterolContent 19.7 mg, FatContent 1 g, FiberContent 2.6 g, ProteinContent 9.7 g, SaturatedFatContent 0.2 g, SodiumContent 1101.6 mg, SugarContent 4.7 g

CHICKEN AND VEGETABLE RICE SOUP RECIPE: HOW TO MAKE IT



Chicken and Vegetable Rice Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 20 servings (5 quarts).

Number Of Ingredients 10

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 reduced-sodium chicken bouillon cubes
3 cups cooked rice (prepared without added salt)
Pepper to taste

Steps:

  • Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. , Puree the vegetables and broth in a blender; 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 174 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 57mg sodium, CarbohydrateContent 19g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 15g protein. Diabetic Exchanges 1-1/2 lean meat

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