Chicken, Rice and Vegetable Soup90 Reviews
“A delicious blend of chicken, rice and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.” - by Gary Coveney
Original recipe yields 4 servings
- In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
- Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
Amount Per Serving (4 total)
- 134 cal
- 0.8 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (90)Rate This Recipe
"Excellent! We woke up with colds and I needed some chicken soup and this really filled the bill. It didn't say whether the chicken should be precooked so I assumed it should and boiled it in 5 cups ..." See morewater with added garlic and spices. Then I used the broth in place of the water. It was delicious. I would definitely recommend adding the spices - garlic, thyme, bay leaf. Everything else according to recipe was perfect."
"This was the best soup ever, I used brown rice instead of the white, but it was excellent. I made it at work in a crock pot. All the other employees wanted this recipe...." See more"
"This soup was great. I really wanted a simple chicken rice soup and this was perfect. I changed a couple of things: I used equal parts water and canned chicken broth and more chicken than the recip..." See moree called for. I sauteed the chicken with a little salt and pepper before adding to soup and I added a little bit of extra rice. My husband loved it and commented on how wonderful and homey it smelled after walking in from the cold. Thanks for submitting this recipe!"
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