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Italian Chicken Rice Soup Recipe

Italian Chicken Rice Soup Recipe

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 1 can (49-1/2 ounces) chicken broth
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1-1/2 cups cubed cooked chicken
  • 2 tablespoons minced fresh parsley
  • 1/2 to 1 teaspoon dried thyme
  • 3 cups cooked rice
  • 1 teaspoon sugar


  • 1. In a soup kettle or Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 143 calories, 2g fat (0 saturated fat), 19mg cholesterol, 898mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 10g protein.

Reviews for Italian Chicken Rice Soup

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Reviewed Oct. 6, 2014

"Good, quick easy meal! Will add this to my weeknight rotation. I used canned chicken breast to speed things up."

Reviewed Sep. 11, 2013


Reviewed Oct. 17, 2011

"This is my daughter's favorite soup and one of my favorites. I use two cans of chicken (including broth) and I can throw this together in just minutes."

Reviewed Oct. 3, 2011

"This has become one of my favorite soups to make during the cold winter months. It has so much flavor and is so easy!"

Reviewed Jan. 21, 2009

"One of my favorites. Just had it again last weekend. This is one of the first recipes I made when I first subscribed to quick Cooking in 2003. I made it 3 years ago for our church lenten meals and now they ask for it every year. Thanks, Julie Kosnik, LaPorte, IN"

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