Chunky Chicken and Rice Soup


  • Makes8 servings

When the weather gets chilly, nothing quite warms you up like a hot bowl of homemade soup. Try this chunky variety today.


  • 1 cup chopped onion

  • 1 cup sliced carrots

  • 1 cup sliced celery

  • 3/4 cup uncooked, long-grain white rice, or brown rice

  • 10 cups chicken broth, (homemade or reconstituted canned)

  • thyme, to taste

  • bay leaf, to taste

  • black pepper, to taste

  • parsley, to taste

  • 1 1/2 cups cubed raw skinless, boneless chicken breast, (about 3 individual breasts)


  • In a large covered saucepan or Dutch oven, combine the onion, carrots, celery, rice and chicken broth. (You might want to cut up a few extra vegetables just in case your young assistant gets hungry while she's watching the soup simmer.)

  • Add the seasonings to taste, but don't add any salt if you're using canned broth, which tends to be quite salty. Let simmer, uncovered, for 20 minutes.

  • Add the chicken cubes to the soup, and continue cooking on medium-low heat for another 5 to 10 minutes, just until the chicken is cooked and the rice is tender, but not disintegrated.

This article was originally published on Feb 01, 1999

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