Chicken with Rice Soup

Chicken soup

Warm This delicious Chicken with Rice Soup will always warm you up on a cool fall day. Simply made with fresh vegetables, rice and seasoning, this recipe is comfort food at its best.

Its always best to make your own stock for any soup recipe. Make a large batch and freeze it until your ready to use. If time is a factor, like in usually is, the go ahead and use commercial broth instead.

Always serve this Chicken with Rice Soup or any soup with fresh grated cheese and a loaf of crusty Italian bread. Enjoy!


  • 2 cloves of garlic, chopped
  • 1 yellow onion, chopped
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 3 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 3 boneless chicken breast, cut into pieces
  • 1 15oz can of diced tomatoes
  • 1 tsp of dried thyme
  • 1/2 tsp of dries oregano
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 6 cups of chicken stock or broth
  • 2 bay leaves
  • 1/2 cup of Italian flat leaf parsley, chopped
  • 1 cup instant rice.


  • In a large pot, saute the garlic, onions, carrots and celery in the olive oil and butter for 2 to 3 minutes.
  • Add the chicken breasts and cook for 4 to 6 minutes more.
  • Add the diced tomatoes
  • Season with the thyme, oregano, salt and pepper.
  • Pour in the broth and add the bay leaves and the parsley.
  • Bring the soup to a boil.
  • Reduce the heat and simmer for 15 minutes.
  • Add the rice, cover and simmer for another 30 minutes until rice and vegetables are tender.

    Serves 4 to 6 people

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