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Use leftover rice and purchase a rotisserie chicken to make this super easy yet heartwarming soup.
Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onions are softened.
Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
*Substitute cooked wild or brown rice.
Dietary Fiber: 1g
I make this all the time I follow the recipe basics a little more a little less (usually more) and its always fantastic. It's a good basic recipe but don't be afraid to experiment with your favorite flavors.
This was quick and had great flavor. I made it just like the recipe called for. My husband said to put on the make again list.
I made this the first time with canned cooked chicken, used two large cans and 3 large boxes of broth. Added a large can of veg-all thickened it with corn starch into a stew. Oh fogot to mention I goofed thinking it was paprika and tossed in a dry rub mix i had made for Pork chops. Turned out to be the best tasting Chicken Vegetable soup/stew I ever made! My family asked me to make it again!
I used no salt chicken broth and uncooked arborio rice (italian) and the rest in a crock pot for a few hours on high. delish!
Just made it and used leeks instead of onions, all chicken broth, and Uncle Ben's wild rice and brown rice medley. Delicious!
Didn't really think it had much taste. Had to load it with salt ????
Just made it and by far the best soup I've ever made. I also switched out regular paprika and put quick cooking rice in broth and cooked it. Also added 2 bay leaves and a little brown sugar to cut down on the bitterness from the carrots. We love it!! Thanks for helping me find a great recipe!
Made this for one. 4oz chicken, 8oz broth, some water, 1c Mirepoix (froze, already diced onions, carrots & celery) and a handful of mushrooms (like others suggested) and brown & wild rice . Made 2 giant bowls at 317 cals total. I liked the paprika addition. Never used that in chicken soup before and quite enjoyed it. This took 5 min to throw together and then I just heated it up and ate it. Not bad, and super filling. I'm on a diet, so this was a great addition to the rotation.
i'm a bust single working gal, and this recipe has carried trhu may a hectic work week! it's satisfying, comforting, easy, and sustaining. highly recommend!
Very good recipe right, very easy to make me however I will use regular Paprika next time instead of smoked Paprika. A little too smoky for me. LOL
Super good. I didn't have smoked paprika so I just used regular paprika still great! Made a pretty big batch for two people so I will enjoy this again tomorrow at lunch!
Look no further for an awesome soup recipe for those cold winter days or nights. This recipe is insanely delicious! I had no idea it would be this easy to make a fantastic chicken and rice soup. I added fresh diced mushrooms, and it turned out incredible. I will definitely be making this one over and over throughout the years. ;)
Made this when I was sick with a bad sinus infection and it was perfect! So simple and easy on the system, but also delicious. I used instant white rice and just threw it in uncooked about 15 minutes before I took the soup off the stove. I also used a chicken bouillon cube for the broth as an easy option. Made a double batch and froze some for later. Can't wait to have it again!
Easy and tasty - a keeper!
I have made this recipe a number of times, and it is delicious! It is fast and easy. I like the idea of not cooking a chicken or turkey carcass for soup, kinda grosses me out..lol. so this is great! Thanks for posting it:)
I made this recipe with leftover thanksgiving turkey and turkey stock, and also added some mushroom we had on hand. Easy, delicious, and hearty.
I love this recipe thanks for sharing...whole family LOVED it
I used half the butter and used olive oil for the other half to cut down on fat and calories a little. I also used the lower sodium and lower fat chicken broth. Have made it 3 times in 2 weeks!
i made this recipe tonight. It was easy, fast, and delicious. I cooked my rice in the soup instead of cooking it ahead of time. I just added 1/2 cup rice and 1 1/2 extra cups of liquid. Turned out great!! This is a fresh and clean recipe.
Very tasty but I blended all the veg first so my 4 year old would eat it and not see the veg! He loved it as did I
I also added chopped potato and corn to this just because. I seasoned with salt, pepper and a few sprinkles of Mrs. Dash. Yum, yum.
Awesome! Great flavor for such a simple recipe. Adding to the winter rotation for sure ;)
Thanks for sharing. I made some slight changes and it turned out really yum. Added some fresh white mushrooms and leek and substituted the butter with olive oil
Have made this a couple of times. Easy and good. Didn't have fresh carrots one time so I used canned sliced carrots. Added them at the same time as the chicken and rice went in since they just needed to be heated. Worked out well.
Great for dinner on a cold winter night!
We made it with corn because the store was out of celery. (Crazy right?) It was amazing and so easy to make!
I have made this several times and love it! I use brown rice and add about 2 1/2 cups of it. I have used both rotisserie chicken leftovers as well as oven baked chicken - both very good.
First time to make this.....pretty easy but all I had in veggies I had to cut and dice....so time consuming there...already had a chicken from night before....smells delicious :)
I made this soup and it was delicious. Super easy and fast. Used left over rotisserie chicken.Will make it again.
Super easy, very flavorful. Perfect for this busy mama!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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