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


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.


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


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.