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Chunky Chicken Vegetable Soup

Rated as 4.12 out of 5 Stars

"Your family will love this hearty chicken soup loaded with healthy vegetables and Minute® Rice."
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30 m servings 156 cals
Original recipe yields 5 servings (5 (1 cup) servings)


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  1. Cook and stir chicken in hot oil in large saucepan until browned.
  2. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
  3. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.


  • You can substitute 1 pkg. (10 ounces) frozen mixed vegetables, thawed, for cut-up fresh vegetables.

Nutrition Facts

Per Serving: 156 calories; 1.6 g fat; 21.8 g carbohydrates; 13.4 g protein; 26 mg cholesterol; 261 mg sodium. Full nutrition


Read all reviews 6
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Very good. However, it needs a little "doctoring up". I used frozen broccoli and cauliflower mix (I didn't thaw first as recipe suggests). I also used instant brown rice instead of white. I ...

This was a yummy filling quick soup for a busy day. I do think there is too much rice:liquid in the ratio, I ended up using 6 cups total of liquid and it was none too thin. The seasoning pack ga...

my kids were sick and of course I was out of chicken noodle soup. I decided to try this recipe but just used things I already had. I didn't have italian dressing mix so I improvised with a gar...

The original is good.. However this time around I decided to change the vegetables to squash and zucchini with carrots... It was well accepted by my 8 yr old grandson who doesn't really like squ...

add a few of your choice of spices but other than that... awesome and so easy!

It was pretty good, but it definitely needed something else.