Quick Chicken, Rice & Veggie Soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.

Ingredients Nutrition

Directions

  1. Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
  2. Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.
Most Helpful

5 5

This is a fabulous soup!! We all just raved about it. I used half of the butter and forgot to add the peas. I am not sure what the rice/chicken side ingredient (3rd last refers to) but I added 1/2 cup of long grain rice instead. It was very quick to put together and I would highly recommend this soup to anyone in need of some 'pick-me-up' food or just fans of chicken/rice soups.