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Easy Chicken Rice Soup


Rate this recipe 4.5/5 (8 Votes)


  • 2 Large Chicken Breasts
  • 4 Cups Water
  • 4 TBSP Chicken Base
  • 1 Cup Carrots shredded
  • 1 Stock of Celery finely diced
  • 1 Small Onion finely diced
  • 2 TBSP Parsley
  • 1/4 TSP Pepper
  • 1/2 Cup Uncooked instant Rice


Level of difficulty Average
Cost Average budget


Step 1

Dice up chicken and put in a large stock pot with water and chicken base. Bring to a boil over high heat.

Step 2

Skim foam from surface and reduce heat to low. Cook at a simmer for 45 minutes.

Step 3

In another pan pour 5 Cups of chicken broth (add water if needed, carrots, celery, onion, parsley and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.

Step 4

Cook rice and drain.

Step 5

All ingredients together.

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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