Eat Without

Chicken and Rice Soup

Source: Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.

Makes
8 servings

Ingredients

  • 1 cup cooked chicken (diced)
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked rice
  • 1 3/4 cups mixed vegetables
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon dried parsley

Directions

  1. Wash hands with soap and water.
  2. Use leftover cooked chicken or cook enough chicken to make 1 cup of chicken pieces.
  3. Place the cooked chicken in a large saucepan.
  4. Add the broth and uncooked rice. Cover the pan.
  5. Bring the broth and rice to a boil.
  6. Cover the pan and turn the heat to low.
  7. Stir and simmer for 15 minutes.
  8. Add the chopped onions, chopped vegetables, and seasonings.
  9. Simmer for 10 to 15 minutes until the vegetables are tender.

Notes

Learn more about: Potatoes Carrots Celery Cabbage Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.