Chunky Chicken Vegetable Soup Recipe -
Chunky Chicken Vegetable Soup Recipe
  • READY IN 30 mins

Chunky Chicken Vegetable Soup

Recipe by  

"Your family will love this hearty chicken soup loaded with healthy vegetables and Minute® Rice."

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Ingredients Edit and Save

Original recipe makes 5 (1 cup) servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Cook and stir chicken in hot oil in large saucepan until browned.
  2. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
  3. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.
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  • You can substitute 1 pkg. (10 ounces) frozen mixed vegetables, thawed, for cut-up fresh vegetables.

Reviews More Reviews

Dec 01, 2007

Very good. However, it needs a little "doctoring up". I used frozen broccoli and cauliflower mix (I didn't thaw first as recipe suggests). I also used instant brown rice instead of white. I like the texture of brown rice better, but I think a cup was too much. The dressing mix give the soup a very nice flavor but I still had to add salt and I added a few shakes of McCormick's Garlic Pepper. Very easy to make. I had it done and on my way out the door in 1/2 hr.

Jan 24, 2011

This was a yummy filling quick soup for a busy day. I do think there is too much rice:liquid in the ratio, I ended up using 6 cups total of liquid and it was none too thin. The seasoning pack gave a nice hint of flavor but I do agree with other reviewers that you'll probably want to add in some of your favorite seasonings. A great base recipe I look forward to playing off of in the future, thanks for sharing.

Sep 23, 2009

my kids were sick and of course I was out of chicken noodle soup. I decided to try this recipe but just used things I already had. I didn't have italian dressing mix so I improvised with a garlic and herb seasoning mix. I used frozen vegetables, didn't thaw them first. Also I used some ready made chicken and just reheated/browned it to get the flavor in the saucepan. It turned out pretty good! My kids didn't have much of an appetite but they seemed to like it. It's not something I would make for guests but as a last minute soup to help them feel better it worked for us.

Jul 30, 2010

The original is good.. However this time around I decided to change the vegetables to squash and zucchini with carrots... It was well accepted by my 8 yr old grandson who doesn't really like squash...

Nov 27, 2009

add a few of your choice of spices but other than that... awesome and so easy!

Jan 14, 2008

It was pretty good, but it definitely needed something else.


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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