Chicken and Rice Soup - Dee Dee's

Diane Hopson Smith


For as long as I can remember, whenever I was sick, my mother would feed me Chicken and Rice Soup. Once I was out on my own, if she thought I was sick or getting sick, she sent me Campbell's Chicken and Rice Soup.

The last couple of days I've had a scratchy throat. Chicken and Rice Soup just seemed to be the right medicine.

I make my Chicken and Rice soup very much like I make Chicken and Dumplings. I start with a chicken broth, chicken, some veggies and seasoning to taste. Only difference is I add rice for Chicken and Rice or dumplings for Chicken and Dumplings.

Hope you enjoy!

★★★★★ 4 votes
6 to 8
10 Min
35 Min
Stove Top


2 to 3 qt
water or chicken broth (if using water, add 3 chicken bouilon cubes)
2 to 3
nice size chicken breast
1 medium
onion, chopped (i have used dried
1/2 stick
celery stalks, diced or sliced
2 large
carrots sliced
seasonings of choice (i used oregano, cayenne pepper)
salt and pepper to taste
3/4 c
long grain rice, uncooked


1In a large stock pot, add water/broth, chicken breast and chopped onion. Over a medium heat bring to a boil. Reduce heat slightly and continue cooking until chicken is done.
2Remove chicken and set aside to cool. Once cool enough to handle, cut up in to bite size pieces.
3Add butter, vegetables. chicken and seasoning to pot; bring to a boil. Reduce heat slightly and cook until carrots are tender.
4Add rice; bring back to a boil; reduce heat and simmer for 15 minutes.

Serve with crackers or a crusty bread.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American