Chicken and Rice Soup Recipes
For the rice lovers, chicken and rice soup is a delicious alternative to the standby chicken noodle. This page contains chicken and rice soup recipes.
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I love Greek Lemon soup but don't always have the time to make it as the homemade original version requires a lot of ingredients and steps to make it. So a long time ago, I saw this "shortened" version in a magazine and it works great when the taste for the soup arises.
Total Time: 5 minutes
Yield: 4 servings
Source: In a magazine. Don't remember which one.
- 1 can Chicken with Rice soup
- 1 can Cream of Chicken soup
- 1 Tbsp lemon juice (or to taste)
Directions:Mix all the ingredients together in a sauce pan and heat on top of the stove till warmed through. Eat and enjoy.
- 1 whole chicken
- 1/2 onion, diced
- 6 stalks celery
- 1 package baby carrots, chopped
- 1 Tbsp. parsley
- 1/2 tsp. rosemary
- 1/2 tsp. thyme
- salt and pepper, to taste
- 3 potatoes, chopped
- 1 cup Minute Rice
- 1 package chicken flavored soup mix
In a large pot, boil the chicken, onion, celery, carrots, parsley, rosemary, and thyme together. Once the chicken is almost done, then add the potatoes. Remove the skin and bones from chicken and place it back in the pot. Continue cooking until the potatoes are done and then add the rice. Add the chicken flavored soup mix and simmer until the rice is done.
By Robin from Washington, IA
I learned how to make really good chicken broth from my college roommate back in the day, a Chinese girl named Jin (Pronounced "Jean). From that amazing broth, she made lots of other dishes, and I taught her how to make chicken soup. The recipe always makes me think of her when I make it. She loved this soup.
- 2-3 pounds raw chicken (I use a whole bird, but you can use parts - bony parts make the best broth)
- one onion, chopped large
- Half a bunch of celery, chopped large
- 1 tsp. salt
- 2-3 cups chopped carrots
- 1/2 lb. frozen lima beans (do not use canned)
- 1 cup fresh or frozen green beans (do not use canned)
- 1 cup fresh or frozen corn (do not use canned)
- 1/2 cup barley or pearl-sized pasta
- 2 Tbsp. fresh parsley (dried will work)
Place chicken, onion, celery into a large pot with room to spare, and cover with water plus 2 inches. Bring to a boil, then turn down heat and simmer for 1-2 hours, or until chicken falls off the bone. Remove everything from the broth. discard onion and celery, pick chicken off the bones.
Using four cups of the broth you made, bring back to a simmer, add in carrots and cook for ten minutes before adding in other ingredients. Cook all until all vegetables are done, about 10-15 minutes more. Add back in as much chopped chicken as you desire. Salt and pepper to taste. The remaining chicken and leftover broth can be used for another meal later.
Prep Time: 20 Minutes
Cooking Time: 3 Hours
By Susabelle from Longmont, CO
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