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

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Ingredient Checklist


Instructions Checklist
  • 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 Facts

175 calories; 3.9 g total fat; 0.6 g saturated fat; 21 mg cholesterol; 709 mg sodium. 469 mg potassium; 20.3 g carbohydrates; 3.2 g fiber; 4 g sugar; 14.7 g protein; 4203 IU vitamin a iu; 10 mg vitamin c; 39 mcg folate; 28 mg calcium; 1 mg iron; 42 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Used cooked chicken, just boiled it first. It was great! Read More
Rating: 5 stars
I added curry powder and white pepper in place of pepper. It was very delicious! Read More
Rating: 5 stars
This soup was easy and very tasty. I used cooked chicken and replaced the peas with corn.....yum! Read More
Rating: 5 stars
This was a very easy soup to prepare. It was very good as well. Read More
Rating: 5 stars
This soup was really good! Read More