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Cream of Chicken and Rice Soup

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"This comforting chicken and rice soup is perfect during harvest season, using fresh-from-the-garden celery, onion, corn, broccoli, and thyme. The addition of cream of chicken soup really makes the difference!"
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1 h 10 m servings 255
Original recipe yields 8 servings


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  1. Combine chicken broth and chicken in a large stockpot. Add 4 cans of water, onion wedges, and celery chunks and bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken breasts are no longer pink in the centers and have absorbed the flavors of the onion and celery, 20 to 30 minutes. Remove and discard onion and celery.
  2. Remove chicken to a plate and shred meat with 2 forks. Return shredded chicken to the pot and add broccoli florets, corn kernels, chopped celery, and chopped onion. Stir in rice, salt, pepper, and thyme. Cook, stirring occasionally, until vegetables are tender and rice is cooked through, 20 to 30 minutes. Stir in condensed soup and cook until heated, 3 to 5 minutes.


  • Cook's Note:
  • You can use wild rice instead of white, if preferred.

Nutrition Facts

Per Serving: 255 calories; 4 40.4 14.3 27 1179 Full nutrition

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