Chicken Soup and Rice

69 Ratings
  • 5 23
  • 4 21
  • 3 16
  • 2 4
  • 1 5

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).

Mad Hungry, September 2010, Mad Hungry

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

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.

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

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Reviews (1)

69 Ratings
  • 5 23
  • 4 21
  • 3 16
  • 2 4
  • 1 5
Martha Stewart Member
12/06/2014
I followed the chicken soup with rice recipe with a few exceptions. I added a stalk of celery, parsley flakes (2 tbl), 6 c Swanson low sodium chicekn broth, 1 1/2 c white rice, 2 sauteed chicken breasts shredded into small pieces. Prep time time was about 30 monutes. Cook time was about 45 minutes because I cooked each set of ingredients a little longer than suggested. The soup was delicious and the best chicken soup I've ever made! Thank you for this quick and easy recipe!
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