314 31 Reviews Use leftover rice and purchase a rotisserie chicken to make this super easy yet heartwarming soup. 20 min Prep Time 35 min Total Time 6 servings Ingredients 1 tablespoon Land O Lakes® Butter1 small (1/2 cup)onion, chopped2 to 3 ribs (1 cup)celery, sliced2 to 3 medium (1 cup)carrots, coarsely chopped1 teaspoon finely chopped fresh garlic48 ounces (6 cups)chicken broth1 cup water1/2 teaspoon smoked paprika2 cups cooked rice*2 cups skinned, boned, chopped deli rotisserie chicken2 tablespoons chopped fresh parsley, if desired Salt, if desired Pepper, if desired *Substitute cooked wild or brown rice. Directions 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. Recipe Tips To save some time, purchase a bag of matchstick or julienne carrots for this recipe. Nutrition Facts (1 serving) Calories 200 Cholesterol 50mg Carbohydrates 20g Protein 17g Fat 5g Sodium 1040mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating I have made this soup many times and enjoy it. If you would rather not get your hands all greasy with a rotisserie chicken, you can find pulled chicken in the freezer section. Just follow the recipe until it's time to put in the chicken and pour it in frozen and heat through. I realize a rotisserie chicken probably adds more flavor, but I find this way just as good and less messy. Posted March 14, 2017 by Sharon Rating Pretty good. I modified it, mainly for my grade school kids. Used dry onion instead of fresh for the kids who doesn't like onion, added 1 extra cup of chicken broth since my boys like lots of broth, cooked brown rice, rotisserie chicken, skipped parsley, salt and pepper. Use a boullion instead. I would make it again. I can see if some folks thought it mildly bland, but i think people with cooking skills could zing it up with no problem. I'll be making this again. Posted November 01, 2016 by olivia Rating This was a quick and delicious soup to make for my family. I had some leftover rotisserie chicken and all of the other ingredients on hand and it was great...and the kids didn't complain! I will be making this again very soon. Posted March 09, 2016 by Lynette Rating It looks very delicious I think I might try this for my children for supper tonight Posted March 04, 2016 by Denise beardy Rating 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. Posted December 10, 2015 by Randy Rating 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. Posted November 24, 2015 by barbara Rating 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! Posted November 18, 2015 by Kelly Rating 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! Posted October 20, 2015 by val Rating Just made it and used leeks instead of onions, all chicken broth, and Uncle Ben's wild rice and brown rice medley. Delicious! Posted October 13, 2015 by Lori . Rating Didn't really think it had much taste. Had to load it with salt ???? Posted September 30, 2015 by Beth Rating 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! Posted August 29, 2015 by Phyllis Rating 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. Posted February 16, 2015 by Heather Rating 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! Posted February 02, 2015 by cc rider Rating 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 Posted January 23, 2015 by Justmarsha Rating 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! Posted January 04, 2015 by kristy Rating 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. ;) Posted December 29, 2014 by Angi Rating 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! Posted December 18, 2014 by Christina Rating Easy and tasty - a keeper! Posted December 07, 2014 by Jennie Rating 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:) Posted December 03, 2014 by Patricia Rating I made this recipe with leftover thanksgiving turkey and turkey stock, and also added some mushroom we had on hand. Easy, delicious, and hearty. Posted November 28, 2014 by Carrie Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.