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...
Coconut Chicken Salad
Coconut Chicken Salad
This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Eggplant Omelet (Tortang Talong)
Eggplant Omelet (Tortang Talong)
A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
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
Roasted Tomatoes
Roasted Tomatoes
Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Peach and Carrot Smoothie
Peach and Carrot Smoothie
A sweet and refreshing smoothie that's perfect for adding more veggies to your day.
Prepare:
5 minutes
Makes:
3 cups
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 cups
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.