"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." — USA WEEKEND columnist Pam Anderson
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1 recipe Fast Chicken Soup Base
long-grain white rice
frozen green peas
chopped fresh parsley
Salt and freshly ground black pepper
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!!!!
* I must be stupid, but where's the chicken?
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.
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.
Very good. Boiled the carcas longer than recommended here. Will make again.
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!
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Chicken and Rice Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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