Chicken Rice Soup

The dill adds a nice touch to this delicious soup that's not only warm and homey, but also easy to prepare. You can have comfort food in no time. If you store leftover cooked rice in the freezer, it's always ready for times like this. Pre-cooked rice is also an easy alternative. 

In the pictures shown, you’ll see much more of each ingredient than called for. That’s because I doubled the recipe. It’s great for leftovers! 

Makes 4 servings 

(1¼ cups each serving)

2     teaspoons canola oil
¼    cup diced onion
½    cup diced celery
¼    cup diced carrots
4     cups low-sodium chicken broth (or 4 cups of water and 4 packet low-sodium instant chicken-flavored broth mix)
½    teaspoon poultry seasoning
¼    teaspoon dill weed
4     ounces cooked chicken, cubed, skin discarded (1 cup) I used a rotisserie chicken, which makes preparation even faster.
1     cup cooked rice (I used a bag of the Uncle Ben’s Ready Rice which cooks in 90 seconds.) Salt and pepper to taste 

Gather all ingredients.

Dice onion, celery and carrots.

Discard skin and cube/tear about 1 cup of chicken.

Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrots.

Cook, stirring frequently, until tender, about 5 minutes. Add small amounts of water as necessary (a few teaspoons at a time), to prevent sticking

Add broth, poultry seasoning, and dill weed..

Bring mixture to a boil.

Then reduce heat to medium-low, cover, and simmer 20 minutes.

Add chicken and rice. Heat through.

Add salt and pepper to taste and serve.

Each Serving Provides
Calories 144
Total Fat 3.8g
Cholesterol 28mg
Sodium 144mg
Total Carbohydrate 14.2g
Dietary Fiber 0.9g 
Protein 13.2g


If you want more delicious recipes like this pre-order my cookbook Lean & Luscious 3rd Edition,  click here to get your copy.