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Chicken-Rice Soup


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Rate this recipe 4.4/5 (16 Votes)
Chicken-Rice Soup 1 Picture


  • 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


Preparation time 15mins
Cooking time 20mins
Adapted from


Step 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.

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.

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.

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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