Chicken Soup With Rice Grandmas Secret Recipe!

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Chicken Soup with Rice is perfect for a cold day or if someone feels sick. It is easy to cook on the stovetop delicious, flavorful, and comforting.

This chicken and rice soup is packed with vegetables and rice. It’s perfect for fall, winter, and spring. We love eating soup in the summer months too. Do you?

Chicken Soup With Rice

This is the best chicken soup with rice because it is so flavorful. We love the addition of peppers in our soup but, if you don’t it is easy to omit them and adjust the recipe to your liking. It gives the soup extra flavor without making it overly spicy.

Chicken and Rice Soup

Are you looking for something else to cook? Find all our soup recipes here.

When I was younger I loved cooking alongside my grandma. And although I didn’t write down all of her recipes I have replicated many of them over the years. This is one of the best chicken soups with rice! It matches my grandma’s secret recipe to a T!

She was an avid gardener and loved growing, picking, and using vegetables and herbs from the garden. Recipes like this remind me of all the special times we spent together, in the garden and the kitchen.

Chicken Soup With Rice Recipe

You will need a cutting board, chef knife, soup pot (4-5 quart or larger) or stock pot, wooden spoon, and ladle.

Ingredients

• Olive Oil
• 1 pound of Chicken Breasts Cubed (boneless skinless)
• 1/4-1/2 Onion
• 4 Garlic Cloves
• 1/2 Red Bell Pepper (large)
• 1/2 of 1 Poblano Pepper (optional)
• 4 Celery Stalks
• 2 Cups of Carrots (or baby carrots)
• 2 Zucchini
• Spices: Salt and Pepper (to taste), 2 teaspoons Oregano, 1/4 teaspoon Garlic Powder, 1/4 teaspoon Red Pepper Flakes, 1 teaspoon of Paprika.
• 4 teaspoons of Knorr Chicken Bullion
• 4 cups of water
• 1 Chicken broth 32-ounce
• 1 Chicken broth 8 ounces
• 1/2 cup of Rice

Instructions

1. Cut the chicken into bite-sized cubes.
2. Wash, cut up the vegetables, and peel and mince the garlic cloves (Using a different cutting board).
3. In the soup pot or stock pot: Sauté in 2 Tablespoons of olive oil, the cut-up chicken, and all the vegetables except the zucchini. Add the seasonings and finish sauté a few more minutes.
4. Add the chicken broth, bullion, water, and zucchini.
5. Stir and lid the soup pan. Simmer covered for 15 minutes. Then add the rice and cook for about 20 minutes more or until the rice is tender.
   Serve and enjoy!
   

Recipe Notes

• If you like a lot of rice in chicken soup – I used 1 cup of rice in the original recipe but if serving leftovers you will need to add more water or broth. The rice will soak up the broth the longer it sits in the soup.
• Homemade soup can last 3-4 days stored in the refrigerator.
  
• When I’m in a hurry I use a food chopper like this for cutting vegetables.
  
• The poblano pepper is optional. But gives the soup additional flavor.
  
• You can omit the chicken bullion and water by substituting it with 2– 32 ounces of chicken broth and 2– 8 ounces of chicken broth, or 3– 32- ounces of chicken broth.
• Bullion can give the soup extra flavor as it is concentrated and cost-effective. It is also great for using when you need more broth for the soups leftovers.

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This is one of our favorite soups! I hope you enjoy it.

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Yield: 8

Chicken Soup With Rice

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Chicken Soup With Rice Grandmas's Secret Recipe. The Best Chicken and Rice Soup is packed with vegetables and rice, easy to make, flavorful, delicious, and comforting! Perfect for a cold day or when someone is sick.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• Olive Oil
• 1 pound of Chicken Breasts Cubed (boneless skinless)
• 1/4-1/2 Onion
• 4 Garlic Cloves
• 1/2 Red Bell Pepper (large)
• 1/2 of 1 Poblano Pepper (optional)
• 4 Celery Stalks
• 2 Cups of Carrots (or baby carrots)
• 2 Zucchini
• Spices: Salt and Pepper (to taste), 2 teaspoons Oregano, 1/4 teaspoon Garlic Powder, 1/4 teaspoon Red Pepper Flakes, 1 teaspoon of Paprika.
• 4 teaspoons of Knorr Chicken Bullion
• 4 cups of water
• 1 Chicken broth 32-ounce
• 1 Chicken broth 8 ounces
• 1/2 cup of Rice

Instructions

How To Make Chicken Soup With Rice

1. Cut the chicken into bite-sized cubes.
2. Wash, cut up the vegetables, and peel and mince the garlic cloves (Using a different cutting board).
3. In the soup pot or stock pot: Sauté in 2 Tablespoons of olive oil, the cut-up chicken, and all the vegetables except the zucchini. Add the seasonings and finish sauté a few more minutes.
4. Add the chicken broth, bullion, water, and zucchini.
5. Stir and lid the soup pan. Simmer covered for 15 minutes. Then add the rice and cook for about 20 minutes more or until the rice is tender. Serve and enjoy!

Notes

• If you like a lot of rice in chicken soup – I used 1 cup of rice in the original recipe but if serving leftovers you will need to add more water or broth. The rice will soak up the broth the longer it sits in the soup.
• Homemade soup can last 3-4 days stored in the refrigerator.
• When I’m in a hurry I use a food chopper like this for cutting vegetables.
• The poblano pepper is optional. But gives the soup additional flavor.
• You can omit the chicken bullion and water by substituting it with 2– 32 ounces of chicken broth and 2– 8 ounces of chicken broth, or 3– 32- ounces of chicken broth.
• Bullion can give the soup extra flavor as it is concentrated and cost-effective. It is also great for using when you need more broth for the soups leftovers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wooden Cutting Boards for Kitchen Meal Prep & Serving...
• 
  HENCKELS Classic Razor-Sharp 8-inch Slicing Knife...
• 
  OXO Good Grips 3- Piece Wooden Utensil Set
• 
  Chicken Flavor Bouillon For Sauces, Soups and Stews Granulated Fat and Cholesterol Free - 32 oz
• 
  Cuisinart 644-24 Chef's Classic 6-Quart Nonstick-Hard-Anodized, Stockpot w/Cover
• 
  KitchenAid Classic Soup Ladle, One Size, Black 2

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 170Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 704mgCarbohydrates 11gFiber 3gSugar 4gProtein 21g

Not all nutritional information is always 100% accurate.

Chicken Soup Recipes

1. Lemon Chicken Soup
2. Homemade Chicken Soup This is a classic chicken soup with potatoes.
   
3. Instant Pot Chicken Soup
4. Try this Chicken Soup With Dumplings (sweet potato dumplings)
5. Chicken Meatball Soup
6. Chicken & Green Chilies Enchilada Soup
7. Our Favorite Chicken Tortilla Soup
8. Crockpot Chicken Vegetable Soup
9. Easy Chicken Gnocchi Soup
10. Crockpot Wild Rice and Mushrooms Chicken Soup
11. 10 Instant Pot Chicken Soup Recipes

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