Chicken, Rice and Vegetable Soup

Name: Chicken, Rice and Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 cups water; 1 (14.5 ounce) can chicken broth; 1 skinless, boneless chicken breast halves - cut into cubes; 3 carrots, chopped; 1 onion, chopped; 3 stalks celery, chopped; 2 cubes chicken bouillon; ⅓ cup uncooked white rice; salt and pepper to taste

Rating: 4.44 stars

216 Ratings
167 Reviews
27 Photos

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

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Directions

Step 1

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.

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Step 2

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.

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; protein 9.7g; carbohydrates 22.5g; fat 1g; cholesterol 19.7mg; sodium 1101.6mg. Full Nutrition

Reviews (167)

Most helpful positive review

CHER

02/15/2007

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 cups water 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. Read More

Helpful

(178)

Most helpful critical review

trooworld

09/01/2007

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 add a little more chicken bouillon as I found the broth a little weak. It's very bland even after adding some basil and thyme. Although I appreciate its ease, I won't be making this again. Read More

Helpful

(41)

216 Ratings

5 star values: 131
4 star values: 60
3 star values: 17
2 star values: 5
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CHER

02/15/2007

Helpful

(178)

KBUTCHER

01/17/2004

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. Read More

Helpful

(108)

TIGERTEACHER

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 recipe 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! Read More

Helpful

(93)

trooworld

09/01/2007

Helpful

(41)

ARK_AMY

02/09/2006

The suggested thyme bay leaf and sage are an absolute must for terrific flavor. We really enjoyed this recipe. Thanks! Read More

Helpful

(38)

mommy

01/07/2006

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 cheyenne pepper it would have been the perfect addition to this soup! Read More

Helpful

(26)

ilovefood

12/09/2005

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 celery and onion. Next time I would like to try with wild rice. Nice recipe! Read More

Helpful

(25)

SERAPH1103

04/14/2006

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. Read More

Helpful

(25)

POLINA809

05/31/2003

A bit ordinary but good. Read More

Helpful

(17)

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All Reviews for Chicken, Rice and Vegetable Soup

- of Reviews

Chicken, Rice and Vegetable Soup

Servings Per Recipe: 4
Calories: 140.4

% Daily Value *

protein: 19 %

carbohydrates: 7 %

dietary fiber: 11 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol: 7 %

vitamin a iu: 183 %

niacin equivalents: 51 %

vitamin b6: 20 %

vitamin c: 11 %

folate: 16 %

calcium: 5 %

iron: 7 %

magnesium: 11 %

potassium: 11 %

sodium: 44 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken, Rice and Vegetable Soup

1 of 167

All Reviews

CHER

02/15/2007

Helpful

(178)

KBUTCHER

01/17/2004

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.

Helpful

(108)

TIGERTEACHER