Old-Fashioned Chicken-And-Rice Soup

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Protein: 20.6g
  • Carbohydrate: 19.5g
  • Cholesterol: 44mg
  • Iron: 1.3mg
  • Sodium: 854mg
  • Calories from fat: 21%
  • Fiber: 2.3g
  • Calcium: 37mg


  • 1 cup water
  • 1 (32-ounce) package fat-free, less-sodium chicken broth
  • 3 (6-ounce) skinless bone-in chicken breast halves
  • 4 parsley sprigs
  • 2 celery stalks, halved
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 1/3 cups chopped onion
  • 1/2 cup chopped celery
  • 3 carrots, halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1/3 cup uncooked long-grain rice
  • 1/3 cup sliced green onions
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground pepper


  1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.
  2. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
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