Skip to main content

Quick Chicken Rice Soup

This filling soup is simple to make with pantry ingredients.
Two bowls of soup filled with rice, chicken and vegetables.
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 8 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. 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.

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.

You might also like...

Recipes A to Z (without photos)

Microwave Fresh Vegetables
Glass containers with potatoes, carrots, broccoli and green beans.

Microwave Fresh Vegetables

Steam-cooking fresh vegetables in the microwave is a quick and easy way to make a healthy side dish for lunch or dinner. The short cooking time preserves nutrients, color and flavor.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
2 cups
Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Whole-Wheat Blueberry Muffins
Plate of fluffy blueberry muffins.

Whole-Wheat Blueberry Muffins

Perfect kid-approved, make-ahead breakfast or snack with fresh or frozen berries.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins
Stovetop Barley
Cooked barley in a bowl.

Stovetop Barley

This fiber-rich grain has a mild nutty flavor and a slightly chewy texture.
Prepare:
5 minutes
Cook:
45 to 60 minutes
Makes:
3 ½ to 4 cups
Easy Skillet Chili
Small bowl of chili with beans, ground meat and vegetables.

Easy Skillet Chili

Creamy beans, plenty of spices and chopped tomatoes make a tasty chili in under an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
7 cups
Harissa Spice Mix
Small bowl of a red spice mix.

Harissa Spice Mix

This homemade spice blend is great on meats and veggies.
Prepare:
5 minutes
Makes:
2 Tablespoons
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.