Chicken-Rice Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 cups low-sodium chicken broth

3 stalks celery, cut into 1/2-inch pieces

5 carrots, cut into 1/2-inch pieces

1 1/4 pounds skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

1/2 cup white rice

1 tablespoon tomato paste

3 plum tomatoes, finely chopped

1 cup frozen peas

1/3 cup heavy cream

1/2 cup finely chopped fresh parsley

1 tablespoon fresh lemon juice


  1. Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
  2. Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
  3. Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
  4. Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.

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