Classic Chicken and Rice Soup Recipe -
Classic Chicken and Rice Soup Recipe

Classic Chicken and Rice Soup

Recipe by  

"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
  3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste.
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  • Get the recipe for Fast Chicken Soup Base.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2005

DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme, and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles, add parsnips and celery, eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended, more like 2 hours. Serve with a salad and nice crusty bread or rolls, and you have yourself a super meal!!!!

Most Helpful Critical Review
Feb 16, 2010

* I must be stupid, but where's the chicken?


28 Ratings

Jul 20, 2005

I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds, I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days.

Mar 10, 2011

Hi, I have a couple questions, being that I am a very inexperienced cook. First, do you add the rice cooked or uncooked? And, do you simmer with the lid on or off? Responses are greatly appreciated! Thank you!

Oct 19, 2009

This is a keeper!! I didn't want to go to the store so I made alternates. I used 5 1/2 chicken breasts, which I boiled, and kept the chicken broth from it. I added a couple of Tablespoons of Chicken Boullion to the broth. And I used 3 quarts of broth, instead of 2 quarts of broth and 1 qt. of water. I had left over spanish rice, so I used 3 cups. And last but least, instead of peas, I used green beans. It's a winter dish, and yummy.

Dec 02, 2005

Very good. Boiled the carcas longer than recommended here. Will make again.

Oct 19, 2009

Made the soup base suggested. Added two small bay leaves, left out the peas, and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week and this was perfect!!

Feb 04, 2011

This is the easiest soup to make and is SO GOOD! We have made with rice and with orzo pasta. Both ways are really good. I love the Fast Soup Base!


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 72 mg
  • 3%

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

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