Chicken-Rice Soup Recipe

Name: Chicken-Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 3 stalks celery, cut into 1/2-inch pieces; 5 carrots, cut into 1/2-inch pieces; 1 1/4 pounds skinless, boneless chicken breasts; Kosher salt and freshly ground pepper; 1/2 cup white rice; 1 tablespoon tomato paste; 3 plum tomatoes, finely chopped; 1 cup frozen peas; 1/3 cup heavy cream; 1/2 cup finely chopped fresh parsley; 1 tablespoon fresh lemon juice

Servings: persons

4 cups low-sodium chicken broth
3 stalks celery, cut into 1/2-inch pieces
5 carrots, cut into 1/2-inch pieces
1 1/4 pounds skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 cup white rice
1 tablespoon tomato paste
3 plum tomatoes, finely chopped
1 cup frozen peas
1/3 cup heavy cream
1/2 cup finely chopped fresh parsley
1 tablespoon fresh lemon juice

1
Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot.
2
Cover and bring to a simmer over medium-high heat.
3
Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste.
4
Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes.
5
Remove the chicken to a cutting board; let cool slightly.
6
Reserve the broth.
7
Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan.
8
Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
9
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture.
10
Add the peas, heavy cream and the remaining 2 chopped tomatoes.
11
Bring to a simmer.
12
Shred the chicken and return it to the soup.
13
Stir in the parsley and lemon juice; thin with water if needed.
14
Season with salt and pepper.

919

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 3 stalks celery, cut into 1/2-inch pieces, 5 carrots, cut into 1/2-inch pieces, 1 1/4 pounds skinless, boneless chicken breasts, and more.

Yes, Chicken-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.

Chicken-Rice Soup

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