Chicken and Rice Soup Recipe

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown rice; 1 (2 lb) rotisserie-cooked chicken, quartered; 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth; 1 tablespoon canola oil; 1 large onion, chopped; 3 bouillon cubes; 1 teaspoon dried thyme; ¼ teaspoon pepper; 2 bay leaves; 1 teaspoon parsley; 1 ½ cups carrots, cut into 3/4 inch pieces; 1 ½ cups celery, diced; 4 cups collard greens, thick stems removed, chopped; salt, to taste

Servings: persons

1 ½ cups brown rice
1 (2 lb) rotisserie-cooked chicken, quartered
5 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 tablespoon canola oil
1 large onion, chopped
3 bouillon cubes
1 teaspoon dried thyme
¼ teaspoon pepper
2 bay leaves
1 teaspoon parsley
1 ½ cups carrots, cut into 3/4 inch pieces
1 ½ cups celery, diced
4 cups collard greens, thick stems removed, chopped
salt, to taste

1
Cook rice according to package directions; reserve.
2
In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
3
Bring to a boil, reduce heat to medium; cook 25-30 minutes.
4
Strain broth, cool slightly.
5
Discard bones and reserve chicken meat and broth.
6
In same pot, heat oil over medium-high heat.
7
Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
8
Add carrots, celery and reserved broth; bring to a boil.
9
Add bouillon cubes.
10
Bring to a boil.
11
Over medium heat, cook 10 minutes.
12
Add chicken and collards; cook until vegetables are tender, 10 minutes.
13
Stir in rice.
14
Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups brown rice, 1 (2 lb) rotisserie-cooked chicken, quartered, 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth, 1 tablespoon canola oil, and more.

Yes, Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions