Chicken & Rice Soup

3 Reviews
From the EatingWell Kitchen

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.Chicken

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 carrots, diced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 7 cups reduced-sodium chicken broth
  • 1 cup instant brown rice
  • 8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  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.

Nutrition information

  • Per serving: 175 calories; 4 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 15 g protein; 39 mcg folate; 21 mg cholesterol; 4 g sugars; 0 g added sugars; 4203 IU vitamin A; 10 mg vitamin C; 28 mg calcium; 1 mg iron; 709 mg sodium; 469 mg potassium
  • Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat

Reviews 3

October 19, 2010
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By: EatingWell User
This soup was really good!
October 15, 2010
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By: EatingWell User
This was a very easy soup to prepare. It was very good as well.
February 04, 2010
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By: EatingWell User
This soup was easy and very tasty. I used cooked chicken and replaced the peas with corn.....yum!

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