How to Make Tasty Chicken and rice soup

Chicken and rice soup. Learn To Make Ancho Tortilla Soup W/ This Easy Recipe From McCormick®. This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Prepare the rice according to the package instructions; keep warm.

Add chicken and rice; return to a boil. Add chicken broth, water and paprika. Stir in rice, chicken and parsley. You can cook Chicken and rice soup using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken and rice soup

1. You need 2 of chicken breasts.
2. You need 2 c of white rice.
3. Prepare 6 of chicken bouillon cubes.
4. Prepare 7 c of water.
5. It's 1 tbsp of parsley.
6. It's 1 tbsp of dired onions.
7. You need 2 of carrots.

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California Prepare Fast Chicken Soup Base. Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.

Chicken and rice soup step by step

1. Boil chicken with 3 bouillon cubes until done and set aside to cool. Save water.
2. In sauce pan put 2 cups of rice, 2 cups water, 2 cups water from where you boiled the chicken, 2 bouillon cubes. Cook on med high until boiling reduce heat cover and cook until rice is almost done. Stir often to prevent sticking..
3. While rice is cooking shred the carrots and add to the cooking rice along with the parsley and onion.
4. When the rice is close to being done pour in a larger pot add remaining water from boiled chicken (do not water it down too much)..
5. Shred chicken and add to rice and cook until the rice is completely done. You may need to add another bouillon cube. I also add some pepper as well..

In a large pot or Dutch oven, melt butter. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Remove from heat and set aside.