30-Minute Chicken and Rice Sou

30-Minute Chicken and Rice Soup

This hearty and comforting 30-Minute Chicken and Rice Soup is just what the doctor ordered. Easy, fast and delicious!

Anyone that follows my blog even a little bit knows I love my sweets. I love to bake them and honestly, I love to eat them. But a girl can’t live on sweets alone (although a girl can surely spend some time fantasizing about it, right?). I do in fact eat a lot of other things and some of them might actually be considered healthy ;)

Speaking of which, I also eat dinner, too. Pretty much every night really. I know my blog doesn’t really attest to that fact, but in my defence, it’s because I haven’t quite figured out how to share it. (Which is slightly ironic, given the name of this blog). You see, it’s too dark when I eat dinner to take pictures and even if there are left-overs, they don’t look that great by the middle of the next day. Short of cooking dinner in the middle of the day and serving my family re-heats, I’m flummoxed. Maybe some other food bloggers wandering by can share the secret of sharing dinner.

Anyway, I digress. About this soup. It’s not very exciting or glamorous, but it’s hearty and comforting and can be made in 30 minutes, in one pot, from stuff I already have in the house.

Cook’s Notes for 30-Minute Chicken and Rice Soup

You can use any type of rice that you have around or prefer. For this version, I used 1/2 of a cup of basmati (just because I had a small amount at the end of the bag to use up) and a 1/4 cup of wild rice. I really like the addition of wild rice to this soup, so I’d recommend a bit if you have some around (although you may have to simmer the soup a tad bit longer with wild rice).

The broth in this soup also has a little bit of heat, from the addition of crushed dried red chili peppers. A bit of paprika also adds a lovely flavour. Don’t skip the bit of lemon juice. It’s not enough to make the soupy lemony, but the bit of acid really brings out the great flavours in this soup. Finally, you can start this soup with either uncooked, or left-over cooked chicken. You only need a breast or two for this soup.

This is a soup that tastes great and is perfect for cold and flu season … or just plain cold outside season.

30-Minute Chicken and Rice Soup

30-Minute Chicken and Rice Sou

30-Minute Chicken and Rice Soup

Course: Soup
Cuisine: American, Canadian
Keyword: chicken with rice soup recipe, quick chicken soup recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Energy: 245 kcal
Author: Jennifer
This is a quick, easy, hearty and healthy soup. You can start with uncooked chicken breast or left-over cooked chicken. If you prefer, you can replace the spinach with any green (kale, chard etc.)
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Ingredients

  • 2 Tbsp olive oil
  • 1 cup onion chopped
  • 1 cup carrots diced
  • 1 large boneless chicken breasts uncooked or cooked, diced into 3/4-inch pieces
  • 1/4 - 1/2 tsp. crushed dried red chili peppers
  • 6 cups chicken broth
  • 1/4 tsp. paprika
  • 3/4 cup rice uncooked
  • 1/3 cup green onions chopped
  • 3 handfuls baby spinach or regular spinach, stemmed and chopped
  • 1 Tbsp. lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large soup pot or Dutch oven, heat the olive oil. When the oil is hot, add the onions and cook, stirring, until softened. Add the carrots and uncooked chicken and cook, stirring, until the chicken is cooked on the outside. (If using cooked chicken, simply add it with the stock - no need to saute). Add the crushed red pepper and cook about 30 seconds more. Add the stock, paprika and rice and bring to a boil, stirring. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the rice is tender. Add the green onion and spinach and cook until greens are softened. Add the lemon juice. Taste and season with salt and pepper as needed.

  2. Note: If this soup sits at all, the rice will probably absorb some of the broth. Simply add a bit more broth or water to thin it out.
 

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16 Comments



  • Ohh does this sound good or what! I need to make soups more often! Delicious, filling and often inexpensive. I love the addition of rice and paprika in your soup! it must have been delish!

    As far as winter photos…. yes, its such a pain when darkness comes for so much of the day :( I have to recommend a table-top lighting unit, which has been serving me well, although last winter, i did not know how to use it properly. and then this summer i read Matt’s food photography book (mattbites.com) and i’m beginning to get the hang of it. it’s all about reflectors, bouncing light and making it look like one little part of my table is lit bright as day. i’m at work all through the sunlit hours, and unless I only shoot on weekends, i have no choice but to shoot our dinners now and then! here’s an amazon link to the light I use and that Matt recommends — good luck! i hope you find something that works for you.

    http://www.amazon.com/Lowel-Digital-Imaging-Tabletop-Fluorescent/dp/B0009K50RO/ref=sr_1_4?ie=UTF8&qid=1352593468&sr=8-4&keywords=tabletop+light

    • I think that’s why I struggle with it Sophie, because I am home during the day and so love the quality that natural light gives to photos. That said, I think some lighting is the answer if I want to take photos of dinner dishes. Those lights look great. Do you have one or two?

      • Shoot, I would definitely have the same struggle if i were home all during the sunlight hours! There is just no match (or substitute) for sunlight.

        I just have one of the table-top lights… it comes with a decent reflector and some other pieces of paper or cardboard would help, too. I am always sad when this time of year arrives and I am forced to use artificial light! sigh.

        • Thanks. I’m sad too. I tried to take photos about 3:30 in the afternoon the other day and there wasn’t really enough natural light. That really sucks!

  • What a gorgeous soup. It reminds me of a similar one my Nan used to make all the time.

    As for taking photos of dinner, I tend to do the left over thing. You’re right it doesn’t always look as good the next day, and sometimes as a result I don’t share it, but usually it comes out looking ok. But I agree, baking is definitely much easier to photograph.

    • Thanks Jennifer. Maybe I should try that and see how it turns out. I will have to hide the left-overs deep in my fridge though. That`s the first thing my H looks for to take to work for lunch :)

  • I love having soup for dinner in the fall. My wife and I made butter squash soup the other night and it was wonderful. I will give this soup a try one day too.

  • I think people think I only eat sugar and butter too, but most suppers are soup in the winter and yours looks fantastic. Wild rice is grown locally here, and I love throwing it in my chicken soup too. This may just be on the menu tomorrow night :)

  • Thanks Yelle. I’m enjoying the last of it for lunch today and it’s just as satisfying as the first bowl. Hope you enjoy it.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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