Skip to main content New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 156 cals
Original recipe yields 5 servings (5 (1 cup) servings)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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.