Soups With Rice: Spring Creamy Vegetable Rice Soup and Chicken Soup with Wild Rice and Spinach

<h1>Soups With Rice: Spring Creamy Vegetable Rice Soup and Chicken Soup with Wild Rice and Spinach</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> One of the quickest, easiest, and most economical ways to feed your famiy and/or friends, is to serve a delicious soup.  Soups are perfect with or without meat and they are versatile enough to serve as a snack, an appetizer, or a light lunch with a sandwich or salad.  On a busy weeknight, soup makes a good dinner option.  Serve with cornbread or a rustic crusty bread, a relish tray or a tray of meat and cheeses.  You can add a simple dessert for a complete meal.  For those who like a meaty soup, try this recipe for Chicken Soup with Wild Rice and Spinach.  For the vegetable lovers, try this recipe for Spring Creamy Vegetable Rice Soup. CHICKEN SOUP WITH WILD RICE AND SPINACH 1 can (14-oz) reduced sodium chicken broth 1 3/4 cups carrots, diced 2 cups cooked wild rice 2 cans (10 3/4-oz each) condensed cream of chicken soup 1 tsp dried thyme 1/4 tsp dried sage fresh ground black pepper, diced or shredded 2 cups baby spinach, coarsely chopped 1/2 cup milk In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10 to 12 minutes.  Add the cooked rice to the carrots.  Stir in the soup, thyme, sage, and pepper; return to a boil.  Stir in the chicken, spinach, and milk.  Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated. Serves 4 to 6.  Per one cup: 256 calories, 22 g protein, 28 g carbs SPRING CREAMY VEGETABLE RICE SOUP 3 tbsp butter 3 leeks, chopped 1 small onion, chopped 1/2 cup regular long grain rice 1 1/2 tsp salt 8 cups water 3 medium potatoes, thinly sliced 1 medium carrot, thinly sliced 12 stalks fesh asparagus, cut into 1-inch pieces 1 bag (10-oz) fresh spinach, chopped fine 2 tsp salt dash freshly ground black pepper 1 cup heavy cream In a large Dutch oven, over medium-low heat, melt the butter.  Cook leeks and onions in the butter until tender.  Add rice, 1 1/2 teaspoons salt, and 8 cups water.  Cover and heat to boiling.  Reduce heat to low and simmer 5 minutes.  Add the spinach, 2 teaspoons salt, black pepper, and cream; stir and allow to set 5 to 8 minutes. Enjoy!About the Author: For more of Linda's recipes, visit <a target="_blank" href="http://diabeticenjoyingfood.squarespace.com">http://diabeticenjoyingfood.squarespace.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/soups-articles/soups-with-rice-spring-creamy-vegetable-rice-soup-and-chicken-soup-with-wild-rice-and-spinach-836594.html" title="Soups With Rice: Spring Creamy Vegetable Rice Soup and Chicken Soup with Wild Rice and Spinach">Soups With Rice: Spring Creamy Vegetable Rice Soup and Chicken Soup with Wild Rice and Spinach</a>

One of the quickest, easiest, and most economical ways to feed your famiy and/or friends, is to serve a delicious soup. Soups are perfect with or without meat and they are versatile enough to serve as a snack, an appetizer, or a light lunch with a sandwich or salad. On a busy weeknight, soup makes a good dinner option. Serve with cornbread or a rustic crusty bread, a relish tray or a tray of meat and cheeses. You can add a simple dessert for a complete meal. For those who like a meaty soup, try this recipe for Chicken Soup with Wild Rice and Spinach. For the vegetable lovers, try this recipe for Spring Creamy Vegetable Rice Soup.

CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth

1 3/4 cups carrots, diced

2 cups cooked wild rice

2 cans (10 3/4-oz each) condensed cream of chicken soup

1 tsp dried thyme

1/4 tsp dried sage

fresh ground black pepper, diced or shredded

2 cups baby spinach, coarsely chopped

1/2 cup milk

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

Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter

3 leeks, chopped

1 small onion, chopped

1/2 cup regular long grain rice

1 1/2 tsp salt

8 cups water

3 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

12 stalks fesh asparagus, cut into 1-inch pieces

1 bag (10-oz) fresh spinach, chopped fine

2 tsp salt

dash freshly ground black pepper

1 cup heavy cream

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream; stir and allow to set 5 to 8 minutes.

Enjoy!

For more of Linda's recipes, visit http://diabeticenjoyingfood.squarespace.com

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