Best Chunky Chicken Rice Soup Recipes

CHUNKY CHICKEN RICE SOUP

Chunky Chicken Rice Soup image

This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.-Jacquie Olson, West Linn, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 cup water
1 package (16 ounces) frozen mixed vegetables, thawed
1 package (6 ounces) grilled chicken strips, cut into 1/2-inch cubes
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked instant rice
1 tablespoon minced fresh parsley

Steps:

In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHUNKY CHICKEN & RICE SOUP

Chunky Chicken & Rice Soup image

Chicken breast chunks, veggies, rice and VELVEETA team up to make our easy Chunky Chicken Soup and Rice. It's the ultimate comfort food-in quick and easy form! Show your family just how much you care with a batch of Chunky Chicken Soup and Rice. It'll be ready in just 45 minutes.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings, about 1-1/4 cup each

Number Of Ingredients 9

Ingredients

1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 carrot, coarsely chopped (about 1/2 cup)
1/2 cup chopped onions
2 cups water
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup instant white rice, uncooked
6 oz. VELVEETA, cut into 1/2-inch cubes
1/4 tsp. pepper

Steps:

Cook and stir chicken in large saucepan sprayed with cooking spray on medium heat 3 min. Add vegetables; cook 5 to 7 min. or until chicken is done and vegetables are tender, stirring occasionally.
Stir in water, broth and rice. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
ADD VELVEETA; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended. Stir in pepper.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 4 g, Protein 27 g

CHUNKY CHICKEN SOUP WITH RICE

Chunky Chicken Soup with Rice image

We love chicken soup! So good for you so yummy, so easy to make :) Carole King inspired...

Provided by Victoria Meyers

Categories Chicken Soups

Time 7h30m

Number Of Ingredients 20

Ingredients

START IN THE MORNING FOR DINNER TONIGHT
2 chicken leg quarters
5 qt fresh water
2 bay leaves
1 Tbsp himalayan sea salt
COOL BEFORE YOU CLEAN THE MEAT FROM THE BONES
2 carrots, chopped
1/2 medium onion, diced
1/4 head of green cabbage, sliced thin
2 stick celery, sliced thin
1/2 bell pepper, diced
1 c sliced mushrooms
2 Tbsp minced garlic
1 Tbsp dried parsley
2 tsp italian seasoning
1/2 tsp cayenne pepper (optional)
salt & pepper to taste
3/4 c dry brown rice
SIMMER ANOTHER 25-30 MINUTES TO COOK THE RICE
1/2 c white cooking wine (optional)

Steps:

1. Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove bay leaves, meat and bones from the pot. Use a strainer to get everything. Set meat in the refrigerator to cool while chopping the veggies.
2. Chop all your veggies and add to the pot. Add Spices and rice.
3. Pick meat from the bones, chop and add back to the pot.
4. Bring soup to a boil, then reduce heat and cover tightly. Simmer over low heat 25-30 minutes to cook the rice. Remove from heat, add wine if using.
5. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)