SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Chicken & Rice Soup


From EatingWell:  January/February 2010

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.

6 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes



  1. Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.


Per serving : 175 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 21 mg Cholesterol; 13 g Carbohydrates; 15 g Protein; 3 g Fiber; 709 mg Sodium; 473 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat