Hearty Chicken and Rice Soup Recipe

This recipe is awesome! I used a bit more rice than the recipe called for and to make! it had great flavor and so easy

I sautéed the onions and celery in a little EVO. I ommited the bay leaf because I don't care for it and pureed the veggies with an immersion blender before adding leftover turkey. Thicken it with about a 2 Tbs of cornstarch and added more rice. The whole family loved it. Definitely a keeper!

My husband had a bad cold and wanted chicken soup. I found this recipe which turns out is fast, easy, and delicious. I'm made 3 batches this week and made very few changes. I do use only 8 cups of packaged Trader Joe's broth and the flavor is wonderful. He likes noodles in place of rice and I add about 2/3 cup of water as I put in the uncooked noodles, and I add the chicken in at the same time. Someone else suggested adding basil and I tried that on the second batch and found it to be a nice addition. Haven't added the lime yet but bought one to add to today's batch. This will be my go-to chicken soup recipe as it's so delicious and easy and canned soup is well - yucky with way too much salt!

Great, thick, hearty soup without added cream and flour like many chicken rice soups! Some changes: deleted parsnips and substituted Italian seasoning for thyme and used a cup of uncooked brown rice. I added extra carrots and celery also-over a cup of each (3 big carrots, 3 large celery stalks)I added two large raw chicken breasts to the 10 c water, shredding it once cooked. I added some chicken bouillon at the end to adjust the salt to my pleasing. It was thick - almost a stew instead of soup which is how my family likes it. Super easy and quick!

My approach was to brown chicken and mirepoix before simmering in broth 10-15 minutes. Seasoned to taste and turned out excellent. I also put a scoop of cooked rice to individual serving bowls before ladling soup. A few drops of the lime juice to individual bowls = perfect.

So simple but very tasty. I used 9 C chicken broth and put a hearty 3/4 C of uncooked rice in the pot about 20 minutes before it was finished. Used cilantro instead of parsley.

Everyone absolutely loves this one! Although I slightly alter the recipe with my own personal touches as making my broth from boiling chicken, deboning, setting cut meat to side, re-boil the bones and add couple bullion cubes. Cook down the onions, carrots and celery with olive oil for 10 minutes before I add the ingredients. I use the Basmati rice, soak the rice to remove the excess starch prior to cooking. I also use lemon juice instead of lime juice. Even with 10 cups, it never makes it to the freezer!

Recipe as is was ok. Rice would be bland if made separately and added after. Also, way too much rice. Changes - make own chicken stock and pull any extra meat off of the bones and add that to the soup as well. Cook rice in the pot instead of separately and use half as much.

This is a good basic chicken soup recipe. I used cooked chicken so the broth mainly tasted like broth. I decided to riff off the recipe. The lime made me think southwestern, so I added black beans, kidney beans, cumin and a can of diced tomatoes with chiles (mild for us). Did not add rice to pot and cut the broth to 8 cups. Added a cup of chardonnay (I keep single serving bottles for soups) because it adds depth without the alcohol taste. Microwaved a pouch of brown rice to add at the end. A tasty, hearty Southwestern soup that is a meal in a bowl.

This is a great recipe to start with and then make it your own. I have made it many times. I use left over chicken from a rotisserie chicken from the day before. I don't add parsley, thyme, the bay leaf or lime juice; instead I salt and pepper and add several shakes of Trader Joe's 21 Seasoning Salute. I use Trader Joe's Basmati Rice Medley, which gives it a lot of additional flavor. I also add half and half or milk to make it a little creamy, as well as steamed, chopped broccoli or green peas. Yes, I know there are a lot of variations from the recipe, but as I said this one is a good place to start and then use what you have or what you like. I think it makes a difference to first saute the onion, carrots & celery in a bit of olive oil before you proceed.

This is a go-meal now! It is so fast to put together, and really good! I add different veggies, green beans, zucchini, depending on what I have. I do not add the rice until serving. There are usually leftovers and the rice gets mushy...so I just add it to each serving.

Love this recipe definitely one I’ll keep in my back pocket 🥰

Can’t wait to make it again 😍

Had really good flavor but too much broth, next time I will use cooked shredded chicken instead of raw cubed chicken and use less broth.

I was already making chicken soup and turned to this recipe to figure out how much rice to add and saw that lime juice was used. I was as skeptical but decided to give it a try. But I only had lemon juice on hand. OMG! That was the missing ingredient. Just a bit and you don’t even know it’s there, but it brightens up the whole pot! Thanks!

Good recipe, made it for soup dinner at church tonight, hope everyone likes it as much as I do.

Fast, easy, and everyone loved it.

Very good & easy! Didn’t have fresh parsley so I used dried. Skipped the lime juice- don’t understand that anyway! Will make again!

Very yummy! I only made a few minor changes, including: adding 2 cloves chopped garlic, and lemon juice instead of lime juice. I will make again.

I halved the recipe and it turned out great! My husband loved it! I will definitely make it again.