Best 3 My Favorite Super Easy Chicken And Rice Soup Recipes

Craving a comforting and delectable soup that warms your soul and tantalizes your taste buds? Look no further than this super easy chicken and rice soup recipe, designed to cater to your culinary desires. This soup is a symphony of flavors, combining tender chicken, fluffy rice, and a rich, savory broth that will leave you craving more. With minimal effort and a handful of pantry staples, you can whip up this culinary delight in no time.

Let's cook with our recipes!

SIMPLY DELICIOUS CHICKEN RICE SOUP

Simply Delicious Chicken Rice Soup image

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Provided by vchooch13

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

4 cups water
1 skinless, boneless chicken breast half
½ leek, sliced
½ small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 ½ cubes chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

Steps:

Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 24.1 g, Cholesterol 21.4 mg, Fat 1.1 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 0.6 g, Sodium 593.5 mg, Sugar 2.5 g

CLASSIC CHICKEN AND RICE SOUP

Classic Chicken and Rice Soup image

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.

Provided by USA WEEKEND columnist Pam Anderson

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Yield 8

Number Of Ingredients 4

Ingredients

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g

MY FAVORITE SUPER EASY CHICKEN AND RICE SOUP

My Favorite Super Easy Chicken and Rice Soup image

I got this from Epicurious.com but I think it was originally from Gourmet Feb 1999. It's so easy, it's probably the only recipe I've actually memorized. And it's so delicious, I'll make this at least once a week. It freezes well too. I've frozen it for a few months and it came out great. I've used chicken breasts as an easy, healthy way to add the chicken, but the best chicken to use is left over roasted chicken from the store.

Provided by CulinarilyChallnged

Categories Lunch/Snacks

Time 1h30m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 large onions, coursely chopped or 1 1/2 cups chopped onions
3 large celery ribs, cut into 1/4-inch thick slices or 1 1/2 cups cut celery
3 medium carrots, cut into 1/4-inch thick slices or 1 1/2 cups cut carrots
1 1/2 lbs chicken breasts
1 cup long grain brown rice
1/3 cup packed fresh flat-leaf parsley
3 teaspoons salt
3 quarts water
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Steps:

Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.

Nutrition Facts : Calories 254, Fat 8.7, SaturatedFat 2.4, Cholesterol 54.5, Sodium 1265.8, Carbohydrate 22.8, Fiber 2.3, Sugar 2.5, Protein 20.3

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for organic, free-range chicken and fresh vegetables.
Don't overcrowd the pot: If you add too much chicken or rice to the pot, it will be difficult for the flavors to meld and the soup will be watery. Add the ingredients in batches if necessary.
Simmer, don't boil: Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to develop and the chicken to become tender.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.
Serve with your favorite toppings: Chicken and rice soup is delicious on its own, but it's even better with a few toppings. Try adding chopped parsley, grated Parmesan cheese, or a swirl of hot sauce.

Conclusion:

This super easy chicken and rice soup is a delicious and comforting meal that's perfect for a cold winter day. It's also a great way to use up leftover chicken and rice. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will love.