Chicken Rice Soup

Aurora McBee


A quick, satisfying soup with pantry ingredients.


★★★★★ 1 vote

15 Min
45 Min
Stove Top


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  • 2
    chicken breasts, diced
  • 2 clove
    garlic, minced
  • 1/2
    med. onion, minced
  • 2 c
    chicken stock
  • 2 c
  • 1 c
    rice (white, brown, or wild)
  • 1 can(s)
    sliced carrots (or fresh)
  • ·
    salt and pepper
  • 2 Tbsp
  • 2 dash(es)
    sage, dried

How to Make Chicken Rice Soup


  1. Heat 2 tbl olive oil over med-high heat in heavy soup pot. Sweat onions and garlic, add chicken. Season with sale and pepper. Quickly brown chicken.
  2. Add chicken stock, water, carrots, rice, and parsley. Simmer over med heat until carrots are cooked (if using fresh) and rice is fluffy. More water may be added if you like thinner soup. Season as needed.
  3. *** I also prefer to add some chopped celery with the onions and garlic. But my hubby doesn't care for it, so I leave it out.

Printable Recipe Card

About Chicken Rice Soup

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Wheat Free
Other Tags: Quick & Easy, For Kids, Healthy

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