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My review
Chicken, Rice and Vegetable Soup
Gary Coveney
"A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer."
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Ingredients
50 m servings 140 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Do not add too much rice or it may become gluggy. It is incidental, not essential to the outcome.
Nutrition Facts
Per Serving: 140 calories; 1 g fat; 22.5 g carbohydrates; 9.7 g protein; 20 mg cholesterol; 1102 mg sodium. Full nutrition
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Reviews
Read all reviews 146186 Ratings
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Most helpful positive review
2/15/2007
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...
Most helpful critical review
1/15/2003
This is a very basic chicken soup recipe and quick to make. I wanted more veggies, so I added 1/2 a bag of frozen mixed vegetables and omitted the carrots (since they are in the bag). I had to...
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2/15/2007
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...
2/28/2002
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.
11/18/2004
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...
1/15/2003
This is a very basic chicken soup recipe and quick to make. I wanted more veggies, so I added 1/2 a bag of frozen mixed vegetables and omitted the carrots (since they are in the bag). I had to...
2/9/2006
The suggested thyme, bay leaf and sage are an absolute must for terrific flavor. We really enjoyed this recipe. Thanks!
1/7/2006
Great soup. I doubled the recipe, then added even more chicken, celery and carrots, and then added some barley to make it extra hearty (this is the only way my husband likes soup). If I had ch...
4/14/2006
Very quick and easy soup to make. My family loved it. I added the thyme, bay leaf and sage also and it turned out great.
12/9/2005
I thought this was a great recipe! Very simple. I baked the chicken with seasoning salt, pepper and a little garlic before adding it to the soup. I also added chopped mushrooms to the carrots, c...
1/27/2006
This was a very hearty and delicious soup. I have a cold and decided to try your recipe and it was perfect. Just like mama says..chicken soup is good for a cold. Thanks for posting. I will make ...