Easy Chicken and Rice Soup

READY IN: 20mins
Recipe by Little Chef

A great way to use up any leftover store bought rotisserie chicken.

Top Review by Rose is Rose

This was one of the best chicken soups I have ever made!! I chose it because I had a lot of vegetables to use up. My 2-cup measure was about 3 equal parts of carrots, celery and red onion. The only thing I did differently was saute the vegetables for about 30 minutes in a bit of olive oil to where they were nice and tender, but now browned. I used a quart of Imagine chicken broth and omitted the cheese. It sat awhile before we were ready to eat, so the rice swelled and soaked up some of the broth. It was very substantial--not wimpy! This is a great recipe for singles, couples or small families. Little Chef, Thank you!! I will be making this one over and over!!

Ingredients Nutrition


  1. In a medium pot, combine chicken broth, carrot, celery, onion and rice. Bring to a boil.
  2. Reduce heat and boil gently for 5 minutes.
  3. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender.
  4. Enjoy!

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