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Chunky Chicken Rice Soup

 Chunky Chicken Rice Soup
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
65 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 19 calories, trace fat (trace saturated fat), 1 mg cholesterol, 28 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.