Classic Chicken and Rice Soup

Classic Chicken and Rice Soup

USA WEEKEND columnist Pam Anderson 0

"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method."

Ingredients {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
  3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste.
Tips & Tricks
Chef John's Chicken and Rice

See how Chef John makes rich, deeply flavorful arroz con pollo.

Catherine's Spicy Chicken Soup

This delicious soup takes a little time but is oh so worth it.


  • Get the recipe for Fast Chicken Soup Base.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 23

  1. 28 Ratings


* I must be stupid, but where's the chicken?


DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme, and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles, add parsnips and celery, eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended, more like 2 hours. Serve with a salad and nice crusty bread or rolls, and you have yourself a super meal!!!!


I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds, I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days.