This wonderful chicken and rice soup features curry, coconut, and pineapple.
Easy to make, delicious chicken soup with variety of vegetables.
This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it’s a relatively fast meal, too!
The list of ingredients is long, but don’t let that intimidate you! It’s actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I’m open to suggestions to make this recipe better as this is my first time attempting it.
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Using brown rice
thickens this soup
and keeps it gluten free.
This Allrecipes Magazine recipe is based on Jane Cooks It Up’s Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.
A light but hearty chicken soup with rice that is quick to prepare and tastes like it was cooked all day.
This is my favorite chicken and wild rice soup. It is a basic recipe and you can customize it to your taste easily. I like the flavor from the wild rice seasoning.
A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.