Sara'S Chicken And Rice Soup
A hearty chicken and rice soup with fresh vegetables and herbs, perfect for comforting family meals and cold days, offering rich flavors and nourishing warmth.
Ingredients
- 2 lb. chicken or 2 small cans chicken ⓘ
- 4 1/2 cups water ⓘ
- 1 onion ⓘ
- 1 bay leaf ⓘ
- 6 sprigs parsley ⓘ
- celery tops ⓘ
- 2 (1 lb.) cans tomatoes ⓘ
- 1 cup diced potatoes
- 1 cup diced onions ⓘ
- 1 cup diced green pepper ⓘ
- 1 cup diced carrots ⓘ
- 1/2 cup uncooked rice ⓘ
- 1 tablespoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 envelopes instant chicken broth or 3 tablespoons chicken base ⓘ
Instructions
- In a large pot, add chicken, water, quartered onion, bay leaf, parsley sprigs, and celery tops. Cook until the chicken is tender.
- Strain the broth and remove the chicken, then shred or cut into pieces.
- Add all remaining ingredients—diced tomatoes, potatoes, onions, green pepper, carrots, rice, salt, pepper, and chicken broth or base—to the broth.
- Bring to a simmer and cook until the vegetables and rice are tender, about 30-40 minutes.
- Add the cooked chicken back to the soup, stir well, and serve hot.
Tips & Substitutions
For extra flavor, consider adding minced garlic or herbs like thyme and rosemary to the broth. If you don't have fresh parsley, dried parsley can work in a pinch. Feel free to substitute the chicken with shredded rotisserie chicken for a quicker option. You can also replace the rice with quinoa for a gluten-free alternative.
Serving Suggestions
Serve this comforting soup with crusty bread or a light salad for a complete meal. It pairs beautifully with Kimbo'S Chicken Salad for a refreshing contrast. For an added touch, sprinkle fresh parsley or a squeeze of lemon juice on top before serving.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop or in the microwave until heated through. If the soup thickens, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sara'S Chicken And Rice Soup contains roughly 1738 calories, with 48g protein, 256g carbohydrates, and 64g fat. It is an excellent source of vitamin C (281% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (166% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to cook it thoroughly until it reaches an internal temperature of 165°F. You may need to adjust the cooking time slightly, allowing more time for the chicken to become tender.
What can I substitute for the rice?
If you're looking for a substitute for rice, consider using orzo pasta, quinoa, or even cauliflower rice for a lower-carb option. Each will provide a different texture and flavor but will still work well in the soup.
How can I make this soup ahead of time?
You can prepare the soup up to the point of adding the chicken back in. Store the broth and vegetables separately from the chicken in the refrigerator for up to 3 days. When ready to serve, reheat the broth, add the chicken, and cook until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).