This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

    Advertisement

Partner Tip

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

Nutrition Facts

167 calories; 2.8 g total fat; 22 mg cholesterol; 998 mg sodium. 18.3 g carbohydrates; 16.1 g protein; Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2013
This recipe is awesome! I used a bit more rice than the recipe called for and to make! it had great flavor and so easy Read More
(45)

Most helpful critical review

Rating: 3 stars
11/28/2016
Recipe as is was ok. Rice would be bland if made separately and added after. Also way too much rice. Changes - make own chicken stock and pull any extra meat off of the bones and add that to the soup as well. Cook rice in the pot instead of separately and use half as much. Read More
(4)
159 Ratings
  • 5 star values: 131
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/01/2013
This recipe is awesome! I used a bit more rice than the recipe called for and to make! it had great flavor and so easy Read More
(45)
Rating: 5 stars
04/01/2013
This recipe is awesome! I used a bit more rice than the recipe called for and to make! it had great flavor and so easy Read More
(45)
Rating: 4 stars
03/14/2013
This is a great recipe. The favor is light and good. I added 1/2 teaspoon of basil (the taste is sweeter). I made my own chicken stock (see all recipes). Because I made my own stock I added 1 teaspoon of salt. My family loves this recipe! Read More
(29)
Advertisement
Rating: 5 stars
12/18/2013
GREAT recipe. I also make my own chicken broth so I added a teaspoon of Old Bay seasoning. Because I was taking this to a soup & bread meal I doubled the recipe and it was perfect for feeding a crowd of hungry Lutherans! Thanks for sharing! Read More
(18)
Rating: 5 stars
01/04/2015
I've made a resolution to stop wasting so much food this year. We had chicken and rice for dinner so a quick search led me to this recipe to use the leftovers in. The soup looks and smells great and was so quick and easy to make being the chicken was pre-cooked. Some quick packaging in mason jars will make for tasty grab and go work lunches this week. Thanks for a great recipe! Read More
(12)
Rating: 5 stars
11/03/2015
Used this as the basis for a pot of "gotta use what I got in the pantry" soup for my ailing mother who said "We'll not be buying chicken and rice soup anymore - this is MUCH better than any can!" Not much more to say is there? Thanks for the recipe AND for helping to make my mom feel a bit better! Read More
(10)
Advertisement
Rating: 5 stars
12/08/2014
I have to say that the ingredients in this recipe are so easy that I really thought that it would end up being just blah like the hundreds of other chicken soup recipes that I've tried that never taste just quite right. This was really good though even my kids liked it which is a miracle! Nice flavor that wasn't too much of this or that and it seems to be a great base if you want to add other stuff to your preference as well. I love that it has simple pronounceable ingredients so that it can be all organic if you so choose. Thanks for sharing! Read More
(9)
Rating: 4 stars
04/19/2015
This recipe is delicious and healthy. I make my own broth boiling the chicken in water and adding onion celery and fresh thyme sprigs. I strain the broth for use in this soup. I added l lb. chicken (boneless breasts) and 3 cups rice because we like more of both. I used fresh bay leaves (3 instead of 1). I also added 1/2 tsp ground sea salt because I felt the flavors needed to stand out more. This is light enough for a fresh summer meal as well as a cold winter night. Enjoy... and thanks for the recipe!!! Read More
(6)
Rating: 5 stars
09/21/2014
I like this soup because it is really healthy - all the ingredients are organic (it is difficult to buy not organic rice or onion) it is fast and delicious. I recommend this soup for everybody who likes healthy and tasty food! Read More
(5)
Rating: 5 stars
11/16/2015
Agree - this soup is delicious. Lots of recipes call for lemon in chicken soup the lime was a first for me - and I loved the taste. I used a fresh lime and didn't measure just squeezed the juice from the whole thing into the soup. Realized it provides a "salt" aspect which was good b/c I used low sodium chicken broth. It was fast to make because I used boxes of Swanson chicken broth chicken breast strips pre-chopped celery and onion in a container from supermarket - and 3 of those little cups of Minute Rice (2 white and one medley) - very little work other than cubing the chicken dicing carrots and microwaving the rice and putting everything together. Cheating but it made a quick delicious meal. Read More
(4)
Rating: 3 stars
11/28/2016
Recipe as is was ok. Rice would be bland if made separately and added after. Also way too much rice. Changes - make own chicken stock and pull any extra meat off of the bones and add that to the soup as well. Cook rice in the pot instead of separately and use half as much. Read More
(4)