Chunky Chicken Rice Soup Recipe
Chunky Chicken Rice Soup Recipe photo by Taste of Home
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Chunky Chicken Rice Soup Recipe

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This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.—Jacquie Olson, West Linn, Oregon
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:65 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 65 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup water
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 package (6 ounces) grilled chicken strips, cut into 1/2-inch cubes
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 2 cups uncooked instant rice
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 cup: 19 calories, 0 fat (0 saturated fat), 1mg cholesterol, 28mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.


  1. In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes. Yield: 6 servings.
Originally published as Chunky Chicken Rice Soup in Country Woman May/June 2002, p35

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Rosing1 User ID: 7160022 84070
Reviewed Mar. 9, 2013

"Actually, i altered it a bit. Used baby carrots cut in small pieces, onion minces, and celery in place of frozen mixed veggies. Didn't have the parsley either. Did use some garlic. Also, used jasmine rice. Grilled the chicken breast strips then cut into chunks. I had some homemade chicken brother in the freezer-28 ounces and combined that with cups of water. It came out pretty good. I am a real amateur so don't pay attention to this."

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