Got a good chicken and rice soup recipie?

Question

my dads sick and im gonna make him some soup.
i have:
4 c. chicken stock,
3.5 c. instant white rice,
a pound of normal carrots,
3 chicken breasts, about 1.5 pounds...
do i need anything else?
thats all i think im gonna put in the soup, but im not sure how to go about making it.

got a good recipe? i've looked on foodnetwork.com, and most of the recipes call for more than i have. help, please. thanks!

Answer 1

Chicken and Wild Rice Soup:

6¼ hours 15 min prep
6 servings
1 1/2 quarts

4 cups water
1 lb boneless chicken (your choice)
1 chicken bouillon cube or 1 cup chicken broth
1 package Uncle Ben's chicken-flavored wild rice
1 teaspoon Lawry's Seasoned Salt
1 teaspoon parsley
1 tablespoon pepper
1 teaspoon salt
2 raw carrots, peeled
1 stalk celery (optional)

1. In a crockpot combine water, seasoning (except rice seasong) and chicken (If you opt to use chicken broth instead of cube, delete 1 cup of water).
2. Cook on low for 4-6 hours or on high 2-3 hours.
3. Cut carrots and celery, set aside
4. Stir rice, UB Seasoning, and carrots into broth.
5. Cook on High for half an hour, or until rice is near done.
6. Add 1 can of cream of chicken soup and celery
7. Cook for fifteen more minutes.
8. Reduce heat.

Answer 2

1 large onion, coarsely chopped
3 large celery ribs, cut into 1/4-inch-thick slices
3 medium carrots, cut into 1/4-inch-thick slices
1 (3 1/2- to 4-pound) chicken
1 cup long-grain brown rice
1/3 cup packed fresh flat-leaf parsley leaves
3 teaspoons salt
3 quarts water
Freshly ground black pepper

Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.

Makes 8 servngs (about 16 cups).

Answer 3

You need a bay leaf and poultry seasoning. Don't use all that rice though in your soup. Use about 1 1/2 c rice and more stock.

Answer 4

INGREDIENTS:
1 pound boneless chicken breasts, cut into small cubes
5 cups chicken broth
8 oz. fresh mushrooms, sliced (2 cup)
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
1/2 tsp. ground sage
1/4 tsp. pepper
PREPARATION:
In slow cooker, combine chicken, broth, vegetables and seasonings.
Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Makes 2 quarts of chicken rice soup.

Answer 5

i'd put in celery and onion as well. that will give it more flavor. add salt and fresh ground pepper and some dried or fresh parsley too. sweat your vegies first in a little oil or butter. you can simply cook the chicken in some water til done. put it all together and you've got soup

Answer 6

you need some seasoning and water. Add salt and pepper too