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Quick Chicken Rice Soup

Notes

Recipe 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.
image of Quick Chicken Rice Soup
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
  • 1/2 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)
  • 1/4 teaspoon pepper

 

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. Refrigerate leftovers within 2 hours or freeze for longer storage.

 

Comment

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.

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