Chicken & Rice Soup

Chicken & Rice Soup

recipe image


Makes 4 servings

low-sodium chicken broth 4 cups (32 fl oz/1 l)

long-grain white rice 1/3 cup (21/2 oz/75 g)

skinless, boneless chicken breast halves 2

carrot 1, peeled and diced

celery 1 stalk, diced

frozen peas 1 cup (5 oz/155 g)

garlic 1 clove, sliced

thyme, dill, or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh

salt and ground pepper

fresh lemon juice (optional)


  1. Step 1

    Combine the broth, rice, and 2 cups (16 fl oz/500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.

    Step 2

    Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.

    Step 3

    Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.

    Step 4

    Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don’t forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)

Make it meatless

Omit the chicken and substitute vegetable broth for the chicken broth. Throw in some more vegetables, if you like, such as tomatoes, mushrooms, zucchini, corn, baby spinach, or asparagus. You can also swap out the rice for fun pasta shapes.

Pack crunchy crackers or pita chips for crumbling or dipping.

Appears with permission from The Lunch Box: Packed with fun, healthy meals to go” by Kate McMillan & Sarah Putman Clegg. Photographs by Emma Boys. Copyright © 2011 by Weldon Owen, Inc.

How would you rate Chicken & Rice Soup?

  • Easy recipe and delicious results. I used barley because I had some in the cupboard. I chopped up an Anaheim pepper and a Jalapeño, and added some chopped up ham. The soup is delicious and I’ll make it again.

  • I used green beans,Tyson Grilled Stripe Chicken Breast, and some broccoli. I did not have any frozen peas, and it came out very tasty, even my little one wanted MORE want a surprise! It is very simple and I had no problems with it.

  • I, too, added more broth. The chicken took longer to cook completely. I also doubled up on the dill and added more veggies. Easy and quick recipe.

  • First off this soup smells amazing, pairs perfectly with a cold rainy Vancouver day.
    Used a bigger pot than they suggested so I could fry 2 slices of thick cut hickory bacon on the bottom. Removed bacon and proceeded with recipe. Increased the garlic, added 2 more cups of broth (4 is hardly enough).
    One problem I encountered was the rice sticking to the chicken when I removed it, leaving bits that ended up being much harder than others, will add rice after next time. Diced the bacon and tossed it back in at the end. Husband seems pleased!

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