Roast Chicken and Rice Soup

Photo: Levi Brown
Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup.


Makes: 4 servings (serving size: about 2 cups soup)

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 290
Fat 4.5 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 1.1 g
Protein 38 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 89 mg
Iron 2 mg
Sodium 274 mg
Calcium 35 mg


5 cups lower-sodium chicken broth
2 small carrots, peeled and thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped dill leaves
1 1/2 cups cooked brown rice
1 lemon, in wedges


1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).

2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).

3. Squeeze in lemon juice to taste and serve hot.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Stephana Bottom,


January 2013
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