Total Time
Prep 20 mins
Cook 40 mins

This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.

Ingredients Nutrition


  1. Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
  2. Mix in rice and thyme.
  3. Return soup to a boil.
  4. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
  5. Add chicken and simmer until heated through, thinning with additional broth if desired.
  6. Season with salt and pepper.
  7. Transfer soup to large bowl.
  8. Garnish with parsley and serve.
  9. Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
  10. I like corkscrew pasta in this.
Most Helpful

Thyme was what made this great. Many positive comments. Used Rotini pasta. Sliced the carrots and onions thin instead of dicing for more rustic appearance

art boone November 05, 2003

I cooked this in my crockpot for eight hours to sell at my daughters field hockey game. Before half time of the Varsity game, it was all gone. The past was a nice twist.

Audrey M October 03, 2003

This was a quick, easy & tasty way to use up leftover chicken - as well as some leftover cooked rice, which I added at the very end! I scaled the recipe in half - but increased the broth to 6 cups. Thanx jmelyn!

CountryLady November 17, 2003