Warm, Comforting Chicken Soup

Nothing is more comforting on a chilly winter evening than a steaming bowl of chicken soup. Serve with warm, crusty bread or refrigerated biscuits for a hearty meal.

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  • 6 cups chicken broth (low-sodium)
  • 1 cup chicken (cooked)
  • 1 cup rice, uncooked
  • 1-3/4 cups fresh chopped vegetables (such as potatoes, onions, carrots, celery, or cabbage)
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1 Tbsp. parsley (dried)


  1. Use leftover cooked chicken, or cook enough chicken to make 1 cup of bite-sized pieces.
  2. Place the cooked chicken in a large saucepan.
  3. Add the broth and uncooked rice; cover and bring to a boil.
  4. Add the chopped onions, chopped vegetables, and seasonings.
  5. Turn the heat to low.
  6. Stir and simmer the soup for 15 to 30 minutes or until the vegetables are tender and the rice is cooked through.
  7. Hint: For best results, refer to the rice package for cooking time.


Serving: 6-8
Calories: 174
Fat: 3 g
Protein: 11 g
Carbohydrates: 26 g
Dietary Fiber: 2 g
Sodium: 210 mg

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