This filling soup is simple to make with pantry ingredients.
Quick Chicken Rice Soup
Ingredients
4 cups water
4 cups low-sodium chicken broth
½ cup white rice or quick-cooking brown rice
1 cup cooked and chopped chicken
2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
¼ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
- Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
- Try with brown rice. Simmer for 45 minutes or until the rice is tender.
- Try other seasonings, such as rosemary or crushed red pepper.
You might also like...
Cornbread
Cornbread
Enjoy this tasty bread made with pantry ingredients and ready in half an hour. It's the perfect addition to any beans, soup or stew.
Prepare:
10 minutes
Cook:
20 to 25 minutes
Makes:
12 pieces
Black Bean Brownies (without flour)
Black Bean Brownies (without flour)
Black beans are the special ingredient in these moist and not-too-sweet brownies.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
16 pieces
Garbanzo Bean and Vegetable Salad
Garbanzo Bean and Vegetable Salad
This colorful salad comes together fast for a lunch or a side to share with others.
Prepare:
20 minutes
Makes:
8 cups
Baked Bean Medley
Baked Bean Medley
Enjoy this delicious mix of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.
Prepare:
15 minutes
Cook:
1 and ½ hours
Makes:
8 Cups
Kiwi Pineapple Slaw
Kiwi Pineapple Slaw
A sweet and savory salad that is creamy, crunchy and perfect for a summer picnic.
Prepare:
15 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 wedges

Comments
We made this soup today. There seems to be way too much liquid for the amount of ingredients. We had to end up doubling the rice and vegetables to make it less watery. It’s also very bland, even after we added garlic, bay leaf more pepper and some lemon zest.
This is a nice, quick and flexible recipe. I've made it with instant brown rice and also added cooked whole grains that were stored in the freezer.