Does anyone have a good recipe for chicken and rice soup?

Answer 1

CHICKEN NOODLE (OR RICE) SOUP

1 whole chicken (left whole or cut up, quarters or eighths
2 tbsp. lite salt
3 or 4 carrots
1 lg. onion
2 or 3 stalks celery, with leaves
1 bunch escarole, cut up or soup greens (optional)
1 c. noodles or rice, cooked (on side or in soup pot (optional)

Soak chicken and gizzards in cold salted water for about an hour. Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.
Fill large pot with cold water; add salt and chicken and gizzards. Bring to boil. Lower flame.

Clean carrots, celery, escarole and onion. Place in pot about 1/2 hour after chicken is cooking. Cook slowly for another 1/2 hour. Use long fork to test for doneness. It might need a bit more cooking.

Cook rice or noodles. Serve soup as is or if you have time to cool soup a little and remove bones from chicken. Delicious!

This is the way my grandma always fixed it:)

Answer 2

Chicken Rice Soup
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Chicken and rice soup recipe for the crockpot.
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.

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Answer 3

CHICKEN WILD RICE SOUP

Boil together: 1 c. celery, chopped 1 c. carrots, chopped 1 c. onion, chopped
Add 1 to 2 teaspoons of parsley. In separate pan, boil 1/2 to 1 cup wild rice in enough water to cover, until tender, and set aside. When chicken is done, cut in small pieces and place back in pan with vegetables. Add 2 cans cream of mushroom soup. If needed, add 1 can of chicken broth to mixture. Combine with wild rice and simmer. Season to taste. Eat and enjoy!

Answer 4

WILD RICE SOUP WITH CHICKEN

3 c. cooked wild rice
1 c. chopped celery
1/2 c. chopped green pepper
1 c. minced carrot
1/2 c. chopped onion
Dash of garlic powder
Salt and pepper
1/4 c. butter
1 (8 oz.) can mushrooms
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 1/4 c. chicken broth
4 c. chicken, cooked and cubed
1 (4 oz.) pkg. slivered almonds
Milk - for desired consistency

Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside.
Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10.


WILD RICE BASIC OVEN METHOD:

1 c. raw wild rice
3 c. boiling water
2 tsp. butter
Dash pepper
3 tsp. chicken bouillon
1 tsp. salt, if not using bouillon

Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.

Answer 5

2 lb fresh chicken
1 onion
12 whole cloves
5 carrots
3 ribs celery
water
Rinse chicken, place in large dutch oven. Stick peeled onion with cloves add to pot. Peel carrots, clean celery and add. Cover all with water, place on stove bringing to boil then reduce heat and simmer about 2 hours. Keep an eye on it and add more water, if needed. Remove chicken and veggies, strain broth and return to pot. Let chicken cool, remove meat from bones. Discard veggies.
5 potatoes
4 carrots
1 onion
Clean, dice and add to broth. Simmer until tender. Add chicken, 1 cup fresh or frozen corn, 1/3 cup wild rice, 1/2 brown rice and simmer until rice is tender (aprox 30 min). Add 3/4 cup milk or cream, 2 T fresh chopped parsley, salt to taste and pepper... Delicious!!!

Answer 6

Combine in crock pot:
2 cans fat-free chicken broth,
1 rib of celery, sliced diagonally in 1/2" pieces,
2 carrots, sliced 1/2" thick,
1 onion chopped,
1 bay leaf,
1/2 lb boneless chicken in 1/2" pieces.
Cover & cook on low, about 4-5 hours.
Stir in 1 cup long-grain rice, cover & cook 1 1/2 - 3 hours.
DIscard bay leaf, add Juice of 1 lime, & 1 tsp grated lime peel, 1/2 tsp black pepper, & 1 tsp snipped lemon thyme.
Cover & cook for another 5 minutes.

Answer 7

go to allrecipes.com. they have a TON of recipes for all kinds of soups. have fun

Answer 8

Campbell's soup

Answer 9

Go to this web site you'll find it
http://family.go.com/search-familycom/chicken%2520and%2520rice%2520soup

Answer 10

oh yeah chicken and rice and then mix it all together...