Recipes Ingredients Meat & Poultry Chicken Chicken Soup and Rice 3.8 (69) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 4 This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic pantry items, you can prepare this version in about 10 minutes. Served with salad and toast, it also makes a great lunch. From the book"Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 1 tablespoon olive oil 1 tablespoon unsalted butter 3 scallions (both white and green parts), thinly sliced 1 large carrot, peeled and chopped ½ cup chopped fresh parsley leaves 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed) ½ cup cooked rice Coarse salt and freshly ground black pepper Directions Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately. Rate it Print