Chicken With Rice Soup Calories – When eating a Chicken With Rice Soup you’ll be getting the calories and other nutrients you need to show a healthy diet. Eating a balanced diet will include different food groups. Learn how many calories in Chicken With Rice Soup
The idea of eating chicken with rice soup is strange to most Americans, but in many Asian cultures it is a very typical meal. That being said it is not that common. Even the variety of recipes for chicken with rice soup is somewhat limited and tends to have similar ingredients from meal to meal.
Chicken and Rice Soup
grams cup oz
|For a Serving Size of 1 cup (250g)|
|Calories 90||Calories from Fat 4.5 (5%)|
|% Daily Value *|
|Total Fat 0.5g||–|
|Net carbs 14g||–|
|Vitamins and minerals|
|Vitamin A 135μg||15%|
|Vitamin C 0mg||0%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.|
Healthy Chicken And Rice Soup Recipe
PREP TIME: 10 mins
COOK TIME: 50 mins
SERVINGS: 4 servings
CALORIES: 504 kcal
Cold weather can be treated with this hearty, nourishing chicken and rice soup dish, which is best enjoyed while curled up in a plush blanket. It produces the perfect comfort food for National Chicken Soup for the Soul Day on November 12.
Is Chicken and Rice Soup Healthy?
Whatever the type, rice is regarded as a healthy source of carbs. You may use brown rice, which we will cover shortly, to add more fiber and micronutrients.
The skinless, boneless chicken thigh that we’re using in this recipe for chicken and rice soup. This dish is tasty and high in protein, weighing 20% protein and 4% fat.
Our soup is loaded with micros in addition to good proteins and carbohydrates:
- Vitamin A: abundant in carrots, vitamin A promotes good eyesight and boosts the performance of our immune system.
- Vitamin B6: coming in decent quantities from the chicken, this nutrient may improve mood, brain health, blood production, and more.
- Vitamin B3: often linked to healthy skin, vitamin B3 also plays other roles in the body. It can help to shift cholesterol levels to a healthy state and boost our brain function.
- Zinc: needed in a small amount, zinc assures several bodily reactions to take place normally, and is an important element of testosterone.
What Kind of Rice Is Best for This Soup?
We chose medium-grain white rice for its simplicity and convenience. It’s not the only option, though.
Accessible and healthier is brown rice. It provides a fair bit of fiber as well as vitamins and minerals, which is what makes it unique.
For instance, 216 calories are contained in one cup of cooked medium-grain brown rice. When compared to cooked medium-grain white rice, that is roughly the same.
Additionally, it provides roughly 6–15% RDIs of a few B vitamins and a respectable quantity of an additional 7 minerals.
If you choose to use brown or wild rice, bear in mind that it will require more time to cook.
After 40 minutes of simmering, we advise you to test the texture of the rice by giving it a chew. When it achieves the desired texture, repeat the process every 10 minutes.
Calories in Chicken and Rice Soup
Although the components in our recipe for chicken and rice soup aren’t particularly high in calories, each serving has about 500 calories.
Ingredients can be changed so that the calories are as desired and needed. But first, have a look at our recommendations for a healthy diet.
What Goes with Chicken and Rice Soup?
Including add-ins is a brilliant choice to make any recipe more delicious, nutritious, and personal. With this chicken and rice soup recipe, you can add:
Cooked potatoes are comforting—been it’s said a thousand times, and oh it’s so true. They give your soup a special texture and are soft and warm.
But be sure to balance the servings of rice and potatoes. Half a cup of rice and half a cup of cubed, bite-sized potatoes would be our recommendation.
Peas are a well-liked vegan protein source for soups. Since ours is already not vegan, it gives each mouthful soft, nourishing tiny pockets.
How much? Approximately half a cup, maybe a little more or less. We don’t want anything or anyone in excess.
Specifically, white or brown mushrooms, which greatly enhance the flavor of the broth when cooked until golden.
Use your best judgment based on the color of the skin toss them in at step two (when you sauté the carrots). One and a half cups of sliced ones will fulfill your cravings because they simmer down and add few calories.
How to Make This Chicken and Rice Soup Recipe
Step 1: Sear the meat
Cook chicken thighs in oil in a soup pot over medium heat for 5 minutes. Black pepper, dried thyme, and half the salt should be used to season the chicken.
- Cook the vegetables.
Remove the chicken. In the same pot, combine the butter, carrots, and onion. Cook for 4 minutes. After that, simmer the rice, celery, and garlic for a further two minutes.
- Include the broth.
Chicken broth should be added, covered, and simmered for 30 minutes. Include the cooked chicken along with the last of the salt and thyme. another 2 minutes of cooking.
Fourth step: thicken and blend
Blend for exactly 5 seconds with an immersion blender, no more, no less. The soup thickens and naturally becomes more colorful as a result.
Finish with cream in step five.
Mix thoroughly after adding cream. Add pepper and parsley for decoration.
Step 6: Serve
Tips for Making The Perfect Chicken and Rice Soup
Use cooked rice in this recipe for chicken and rice soup if you need to make it quickly. But keep in mind that the cooking time and the order of the ingredients in the pot will need to be adjusted.
Our recipe includes a step that advises you to stir-fry raw rice and vegetables in butter. As a result, the rice becomes slightly charred, which deepens the flavor of the soup as a whole.
You may omit this step if you use cooked rice.
After that, you only need to add 9 instead of 10 cups of chicken stock because the rice has already been cooked. If it’s thicker than you’d like, add additional water.
One other thing to keep in mind is that the recipe calls for 30 minutes of simmering the vegetables and raw rice. If you do this with cooked rice, the soup will have a mushy texture overall.
You must first cover and boil the vegetables for 15 minutes unless you like mushy textures. The time has come to add the cooked rice once they have finished half cooking.
Continue with the following steps of the recipe after the pot has simmered for 15 minutes on low heat.
How Long Does Chicken and Rice Soup Last in Fridge?
The soup can last for 2-3 days in the fridge. It can be reheated in the morning and become a hassle-free breakfast, or leftovers dinner.
Can You Freeze Chicken and Rice Soup?
Other than that, freezing the soup is not required if you plan to eat it the next morning.
Before freezing, the soup must first be totally cooled to room temperature. Your food may suffer if the temperature changes suddenly.
You may either place the soup in a freezer container or a ziplock bag after it has had time to cool. We discovered that ziplock bags were more practical because the “soup block” can be removed more easily.
After that, just put it in a pot and begin simmering.
1-2 teaspoons of water are typically added to hasten the defrosting of the soup. This is also done to make up for the water that has evaporated.
Remember that the temperature-shifting rule should also be followed while reheating. Never start cooking on high heat right away; instead, increase the heat gradually from medium-low.
What to Serve with Chicken and Rice Soup
This chicken and rice soup is delicious with toasted bread, but it’s not the only option.
We decided that serving a side of broccoli salad would be entertaining. It offers a variety of tastes and textures, but most importantly, it is nutrient-rich.
|Chicken And Rice Soup||Main Dish||509||8.9 g||563 mg|
|Broccoli Salad||Side Dish||244||2.7 g||253 mg|
|Total||753||11.6 g||816 mg|
Chicken And Rice Soup Recipe
While chicken and rice soup is delicious at any time, it is especially cheery and comforting for individuals who are sick with the sniffles or a cold during the winter. Simply prepare a large quantity of it, put it in the refrigerator, and reheat it when it’s time to eat. You’ll soon experience fresh energy.
PREP TIME: 10 mins
COOK TIME: 50 mins
TOTAL TIME: 1 hr
COURSE: Main Course
SERVINGS: 4 servings
- ▢8 ozonions chopped
- ▢12 ozcarrots chopped
- ▢4 ozcelery chopped
- ▢1 cupuncooked long-grain rice
- ▢12 ozskinless boneless chicken thighs
- ▢1 tspparsley minced
- ▢1 tspgarlic minced
- ▢1 tspdried thyme divided
- ▢1.5 tspblack pepper divided
- ▢1/2 tspsalt divided
- ▢10 cupsunsalted chicken broth
- ▢1/4 cupheavy cream
- ▢2 tbspunsalted butter
- ▢1.5 tbspolive oil
- Cook chicken thighs in oil in a soup pot over medium heat for 5 minutes. Black pepper, dried thyme, and half the salt should be used to season the chicken.
- Remove the chicken. In the same pot, combine the butter, carrots, and onion. Cook for 4 minutes. After that, simmer the rice, celery, and garlic for a further two minutes.
- Chicken broth should be added, covered, and simmered for 30 minutes.
- Include the cooked chicken along with the last of the salt and thyme. another 2 minutes of cooking.
- Blend for exactly 5 seconds with an immersion blender, no more, no less. The soup thickens and naturally becomes more colorful as a result.
- Mix thoroughly after adding cream. Add pepper and parsley for decoration.
Chicken And Rice Soup Recipe
Amount Per Serving (1 serving)
Calories 504Calories from Fat 171
% Daily Value*
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 14341IU287%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie