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...
Pomegranate Smoothie
Pomegranate Smoothie
This beautiful smoothie combines sparkling pomegranate seeds with other fruits and vegetables for a nutritious drink.
Prepare:
10 minutes
Makes:
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
Stir-Fry Noodles with Peanut Sauce
Stir-Fry Noodles with Peanut Sauce
Make your own stir fry ramen noodles with chicken, vegetables and a creamy peanut sauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Fabulous Fig Bars
Fabulous Fig Bars
Sweet and buttery treat with crunchy walnuts and a dash of citrus. For breakfast, snack or on-the-go!
Prepare:
45 minutes
Cook:
30 minutes
Makes:
24 bars (about 2.5 x 2 inches)
Chicken Chowder for Two
Chicken Chowder for Two
Creamy, hearty and comforting soup for two. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
2 servings
Creole Seasoning
Creole Seasoning
Add savory flavor to your favorite vegetables, grains, meats, fish, seafood, poultry, soups and stews!
Prepare:
5 minutes
Makes:
about ½ cup

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.