Chunky Chicken and Rice Soup



8 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.