Whoopee Twice Chicken Veggie Soup With Rice

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Created for rsc '05 this incorporated our favorites of the ingredients.

Ingredients Nutrition


  1. Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
  2. Shape into 20 small balls, set aside.
  3. In a stockpot heat oil.
  4. Add onions, celery and carrot, sauté for 5 minutes until softened.
  5. Add brown rice and stir to cover with oil.
  6. Add chicken stock, parsley, dill, sage and bring to a boil.
  7. Add meatballs, and after soup returns to a boil lower to simmer.
  8. Partially cover, cook for 40 minutes.
  9. Add zucchini, cook for 10 minutes more, uncovered.
  10. Add peas and spinach, cook for 5 minutes.
  11. Taste and add salt and pepper if needed.


Most Helpful

This is one outstanding soup, chia. I subbed basil for the dill but made no other changes. I'm so glad I made the full recipe. I put the extra in the freezer and plan to enjoy it for lunches. Incredibly good and healthful.

sugarpea January 22, 2007

Wonderful soup Chia!!! This was enjoyed by all! Even the picky 4 year old gobbled it up. Speaking of gobble... I got confused (other review) and bought ground turkey for the recipe. I also added a yellow squash as the reviewer suggested. This is a very HEARTY soup!!! So flavorful and perfect for dinner! Thank you!

NcMysteryShopper January 09, 2006

Excellent! A delicious, hearty main dish soup. We loved the idea of putting meatballs in soup, the fresh herb flavor and the colorful presentation. I made the recipe as directed except for having to sub ground turkey and cooking the zucchini for only 5 minutes before adding the peas and spinach. The only thing I would change is to use yellow squash for even more color. We love soup as a main dish, even when it's 110°F outside. This is a keeper. Thanks chef - great recipe!

Lorac July 25, 2004

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