Does anyone know a really good recipe for chicken and rice soup?

Buy a can of chicken soup, put some cooked rice in it, then serve with a few bits of chopped parsley on top.





Alternatively, simmer chicken left overs (ideally a whole chicken cut into pieces and vegetables too if left over ) and some herbs in two pints of water seasoned with a little salt and pepper for at least an hour. Cool the liquid, sieve to remove any remaining flesh from bones and mash any vegetables (or use liquidiser). Add a hand full of rice and the chicken flesh to the soup , simmer again to reduce the volume to about 1/2 of the original volume and until the rice is soft - stir frequently to stop rice sticking. Taste the soup and if necessary add some more seasoning and a knob or two of butter or you can add a chicken stock cube. If you want it creamy whisk in some cream .Does anyone know a really good recipe for chicken and rice soup?
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.Does anyone know a really good recipe for chicken and rice soup?
Chicken and Rice Soup





Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995


Serving Size : 1


Categories : Soups





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1/2 cup sliced celery


1 pound boned and skinned chicken breasts -- cooked and diced


3 14.5 oz can chicken broth


1/2 cup water


2 cups frozen mixed vegetables


3/4 cup uncooked converted white rice


1 tablespoon parsley flakes


2 teaspoons lemon and herb seasoning





Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours or on


High 3 to 4 hours. Serve.


Serves 4 to 6





If cooking oh High:


Place celery in a dish in microwaver with a tablespoon of water and cover. Mic


rowave until celery is slightly soft, then add to Crock-Pot and cook on High.





If soup is a little too thick:


add more water for a thinner soup. Allow to cook 15 minutes.
Yes, Chicken and Rice is a good start! Sorry just having a laugh i am a rubbish cook
Creamy Chicken %26amp; Rice Soup





INGREDIENTS





* 1 1/3 cups wild rice


* 1 (3 pound) whole chicken, cut into pieces


* 7 cups water


* 1 cup chopped celery


* 1 cup chopped onion


* 2 tablespoons vegetable oil


* 1 cup fresh mushrooms, sliced


* 2 tablespoons chicken bouillon granules


* 3/4 teaspoon ground white pepper


* 1/2 teaspoon salt


* 1/2 cup margarine


* 3/4 cup all-purpose flour


* 4 cups milk


* 3/4 cup white wine





DIRECTIONS





1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.


2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.


3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.


4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.


5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Classic Chicken and Rice Soup





INGREDIENTS





1 recipe Fast Chicken Soup Base (below)


3/4 cup long-grain white rice


1 cup frozen green peas


1/2 cup chopped fresh parsley


Salt and freshly ground black pepper





DIRECTIONS





Prepare Fast Chicken Soup Base. Bring to a simmer.


Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.


Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.


Final touch: Add salt and pepper, to taste.








Fast Chicken Soup Base





INGREDIENTS


2 quarts chicken broth


1 quart water


1 store-bought roast chicken


3 tablespoons vegetable oil


2 large onions, cut into medium dice


2 large carrots, peeled and cut into rounds or half rounds, depending on size


2 large stalks celery, sliced 1/4 inch thick


1 teaspoon dried thyme leaves











DIRECTIONS





Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.


Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.


Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)





*I would omit the peas due to my personal taste.