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...
Plant Part Salad
Plant Part Salad
Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Refried Beans
Refried Beans
Make your own flavorful and satisfying refried beans at home with this 15-minute recipe.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
1 cup
Sautéed Beet Greens
Sautéed Beet Greens
These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 Servings
Prepare:
5 to 10 minutes
Cook:
45 to 60 minutes
Makes:
4 Servings
Perfect Hard-Cooked Eggs
Perfect Hard-Cooked Eggs
Make the perfect hard-cooked eggs with this recipe. Keep coked eggs on hand for salads, sandwiches or eating alone as a protein-rich snack.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
1 Servings
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves

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.