Chicken and Rice Soup

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There’s nothing better than a bowl of chicken soup on a cold winter day.

Chicken and Rice Soup - There's nothing better than a bowl of chicken soup on a cold winter day. Get the recipe from Cosmopolitan Cornbread.

With flu season in full swing, everywhere I turn I am seeing people complaining about being sick. Sick kids, sick hubby, sick themselves. When a cold or flu hits your home, chicken soup is always to the rescue.

Chicken and Rice Soup - There's nothing better than a bowl of chicken soup on a cold winter day. Get the recipe from Cosmopolitan Cornbread.

But don’t wait for your house to turn into a hospital ward to enjoy this soup. Heck, if we did, we’d never get to have it! Thankfully our family has been blessed with pretty steadfast immune systems (knock on wood.) So we get to enjoy this soup simply because we love it.

Chicken and Rice Soup - There's nothing better than a bowl of chicken soup on a cold winter day. Get the recipe from Cosmopolitan Cornbread.

Here’s the recipe!

Chicken and Rice Soup - There's nothing better than a bowl of chicken soup on a cold winter day. Get the recipe from Cosmopolitan Cornbread.

Chicken and Rice Soup

Constance Smith – Cosmopolitan Cornbread
There’s nothing better than a bowl of chicken soup on a cold winter day.
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Entrées – Main Dishes, Soups and Stews
Cuisine American
Servings 6
Calories 292 kcal

Ingredients
  

  • 8 c chicken broth
  • 2 1/2 Tb soy sauce
  • 1 teaspoon fresh grated ginger, or 1/2 tsp dry ground ginger
  • ½ teaspoon white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1/16 teaspoon tumeric
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 lb chicken breasts, boneless, skinless
  • 2 c frozen mixed vegetables
  • 1 c uncooked long grain rice

Instructions
 

  • To begin, combine all of the ingredients except the chicken breasts, frozen mixed vegetables, and the rice in a Dutch oven.
  • Bring the mixture to a boil and place the chicken in the liquid.
  • Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.
  • With a pair of tongs, remove the chicken to a cutting board and shred or dice it. Add it back to the broth.
  • Bring the mixture again to a boil, then add in the frozen mixed vegetables and the rice.
  • Cover and reduce the heat to a simmer and cook for 20 more minutes, or until the rice is cooked.
  • Enjoy!

Nutrition

Serving: 1cCalories: 292kcalCarbohydrates: 19gProtein: 41gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 103mgSodium: 1896mgFiber: 3gSugar: 4g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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