Chicken Soup and Rice


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).


  • 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


  1. 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.

  2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.

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