Recipe by Gary Coveney
"A delicious blend of chicken, rice and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer."
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1 (14.5 ounce) can
skinless, boneless chicken breast halves - cut into cubes
uncooked white rice
salt and pepper to taste
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.
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.
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.
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!
The suggested thyme, bay leaf and sage are an absolute must for terrific flavor. We really enjoyed this recipe. Thanks!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Rice and Vegetable Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 134
** Calories from Fat: 7
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