Chicken, Rice and Vegetable Soup

READY IN: 35mins
Recipe by John W Wenzelburger

I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.

Top Review by Cookie in Ontario

This was quick to cook, but I used 3 pots to make it. I used 4 cups broth. I used extra water and omitted wine when cooking chicken. The chicken tasted really good. Vegs and broth were good too. I might not put in the worcestershire sauce next time.

Ingredients Nutrition


  1. Mix, wash and cook the rice, I use a rice cooker.
  2. Put 3 cups of chicken broth in a 3 qt sauce pan.
  3. Add last cup of broth later IF you want it more soupy.
  4. Bring to a slow boil.
  5. Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
  6. Cover and simmer for about 15 min until vegetables are soft.
  7. While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
  8. Add last clove of the minced Garlic.
  9. Mix well and bring to a slow boil.
  10. Add chicken and cover, stir chicken every few minutes until cooked through.
  11. When Chicken is done add contents of pan to broth mixture.
  12. When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
  13. Salt to taste.
  14. (Taste first; chicken broth can be salty).
  15. Black Pepper to taste.
  16. Simmer until mushrooms are soft then serve.

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