Quick Chicken Rice Soup

Name: Quick Chicken Rice Soup
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 8 cups
Ingredients: 4 cups water4 cups low-sodium chicken broth½ cup white rice or quick-cooking brown rice1 cup cooked and chopped chicken2 cups mixed vegetables (fresh; frozen; or canned; drained and rinsed)1 teaspoon oregano or thyme (or a mixture)¼ teaspoon black pepper

A chicken soup that is full of hearty veggies, filling grains and a warming savory broth.

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

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.

Featured in a Food Hero Monthly

Comments

Submitted by JMA1445 on Wed, 04/05/2023 - 19:16

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.

Submitted by walscaro on Sun, 01/23/2022 - 11:18

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.