When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.

    Advertisement
  • Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

160 calories; 1.1 g total fat; 21 mg cholesterol; 593 mg sodium. 24.1 g carbohydrates; 12.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2013
Yes simply delicious! Such an easy and filling recipe. I used chicken breast meat left over from making Roast Sticky Chicken-Rotisserie Style omitted the leek because I didn't have it and sliced up baby carrots. The broth was very flavorful due to the spices. A wonderful soup that I look forward to making again this fall and winter. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/10/2014
Nothing really stand-out about this but it's a solid satisfying chicken soup. Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2013
Yes simply delicious! Such an easy and filling recipe. I used chicken breast meat left over from making Roast Sticky Chicken-Rotisserie Style omitted the leek because I didn't have it and sliced up baby carrots. The broth was very flavorful due to the spices. A wonderful soup that I look forward to making again this fall and winter. Read More
(9)
Rating: 5 stars
11/01/2013
Yes simply delicious! Such an easy and filling recipe. I used chicken breast meat left over from making Roast Sticky Chicken-Rotisserie Style omitted the leek because I didn't have it and sliced up baby carrots. The broth was very flavorful due to the spices. A wonderful soup that I look forward to making again this fall and winter. Read More
(9)
Rating: 5 stars
12/06/2013
This recipe was very easy to prepare and came out great! I highly recommend it. Read More
(4)
Advertisement
Rating: 5 stars
12/01/2013
This was a nice basic quick and simple chicken and rice soup that was exactly what I was looking for to use up some turkey leftover from Thanksgiving. The recipe was very good exactly as written but next time I think I'll add an extra carrot some mushrooms and some parsley. I will make this again. Read More
(2)
Rating: 5 stars
01/19/2014
Soup was extremely easy to make and to convert to gluten free! Read More
(1)
Rating: 5 stars
09/23/2018
Tasted amazing. Was easy to make was very happy to make this since I haven t been able to cook a lot lately. Read More
Advertisement
Rating: 5 stars
01/15/2018
Super Yummy. I added too much rice and needed more stock but had none on hand. So I added a cream of chicken/mushroom can and the required water to the soup and it was amazing. I had no celery but added broccoli. Read More
Rating: 5 stars
05/01/2016
An easy "go-to" soup that everyone enjoys! I make this all the time! Read More
Rating: 3 stars
03/10/2014
Nothing really stand-out about this but it's a solid satisfying chicken soup. Read More
Rating: 5 stars
03/24/2019
This is a simple and very good recipe. I ve made it with rice and noodles. It s great either way. When using noodles it doesn t have to cook as long as the rice. Read More