Easy Shredded Chicken and Rice Soup

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A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
8 servings


  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 3 (32 ounce) cartons low-sodium chicken broth

  • 2 cups shredded cooked chicken

  • 1 cup diced carrots

  • 1 medium sweet potato, peeled and diced

  • 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet

  • 1 large bay leaf

  • ½ cup grated sharp Cheddar cheese


  1. Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.

  2. Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.

  3. Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

Nutrition Facts (per serving)

265 Calories
9g Fat
26g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 265
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 39mg 13%
Sodium 564mg 25%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 19g
Vitamin C 3mg 15%
Calcium 81mg 6%
Iron 1mg 7%
Potassium 271mg 6%

* 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.

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