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Soup with rice – soup rice in creamy spring vegetables and chicken with wild rice and spinach soup

[ 0 ] August 8 |

One of the ways faster, easier and more economical to feed his family or friends, is to serve a delicious soup. Soups are perfect with or without meat and are versatile enough to serve as an aperitif, a snack or a light meal with a sandwich or salad. A presenter occupied, soup makes a good choice dinner. Serve with bread of corn or a rustic bread, a relish tray or a platter of cheeses and meats. You can add a simple dessert a complete meal. For those who like a meaty soup, try this recipe for chicken with wild rice and spinach soup. For plant lovers, try this recipe for cream of spring vegetable rice soup or this Wild Rice Recipe

 

SOUP OF CHICKEN WITH WILD RICE AND SPINACH

 

1 can (14 oz) reduced sodium chicken broth
1 3/4 cups of carrots, diced
2 cups cooked wild rice
2 cans (10 3/4-oz each) condensed cream of chicken
1 teaspoon dried thyme
1/4 teaspoon dried sage
fresh black pepper to taste
1 1/2 cups cooked chicken into cubes or strips
2 cups coarsely chopped baby spinach
1/2 cup milk

 

In a medium saucepan, bring to boiling to chicken broth and add carrots; Bake 10-12 minutes. Add the cooked rice to carrots. Stir in soup, thyme, Sage and pepper; return to boil. Stir in chicken, spinach and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until completely heated.

 

Serves 4 to 6. For a drink: 256 calories, protein 22 g, 28 g carbohydrates

 

SOUP OF RICE OF SPRING VEGETABLE CREAM

 

3 tablespoons butter
3 leeks, chopped
1 onion, diced small
1/2 cup regular long grain rice
1 1/2 teaspoon of salt
8 cups of water
3 medium-sized, finely cut potatoes
1 carrot median, finely chopped
12 stalks of fresh asparagus, cut into 1 inch chunks
1 bag (10 oz) fresh spinach, chopped fine
2 teaspoons of salt
Dash freshly ground black pepper
1 cup of heavy cream

 

In a large Dutch oven over medium heat low, melt the butter. Cook leek and onion in the butter until tender. Add 8 cups of water, 1 1/2 teaspoons of salt and rice. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add the potatoes, carrots and asparagus; cover and boil for 10 minutes. Add the excitement of spinach, 2 teaspoons of salt, black pepper and cream and allow to establish 5 to 8 minutes.

 

Enjoy!

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