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Savory Herb Chicken & Rice Soup

Steve January 16, 2016

Nothing like staying warm through a frigid winter night than with a hot savory soup that hits the spot. Here’s a quick and simple chicken & rice soup that comes together in no time.


  • 1 whole rotisserie chicken, meat removed and chopped into bite size soup piecesDiced Chicken
  • 1 TBS olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free, low sodium chicken broth (2-32oz. boxes)
  • 2 cups water
  • 1 – 6 oz. box Uncle Ben’s Basmati Medley (Savory Herb) or other rice variety with seasoning packet
  • 1 dried bay leaf
  • 1 – 14 oz. can of petite diced tomatoes
  • 1/4 cup chopped fresh parsley
  • salt and pepper, if needed or desired
  • juice of half a lemon


  1. Chicken and Rice soupIn a large stock pot, heat oil over med/high heat.  Add in the onion, carrots, and celery.  Cook until the vegetables begin to get tender and onion becomes translucent (about 6 to 8 minutes), then add in the garlic and cook another minute or so until it becomes fragrant.
  2. Add the entire seasoning package included in the rice mix, chicken broth, water and bay leaf.  Stir and allow mixture to come to a boil.  Stir in rice mix.
  3. Turn heat down to simmer and partially cover.  Allow to simmer until the rice is cooked and veggies are tender (about 25 to 35 minutes)
  4. Add in the tomatoes, chicken, parsley and lemon juice.  Taste for a preference of additional salt or pepper shake in to your liking.  Allow to cook until heated through.  Remove bay leaf before serving and ENJOY

Prep time: ~10 min    Cook time: ~45 min


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