Quick Chicken Rice Soup



2 Boxes 32 ounce chicken broth

1 Chicken breast

3 Small carrots (1/2 cup diced)

2 Celery stalks (1/2 cup diced)

1 Small zucchini (1/2 cup diced)

1 Small onion (1/4 cup minced)

1 Bunch parsley (1/4-1/2 cup chopped fine)

4 Green onions


2 Garlic cloves

1 Cup pre-cooked rice


Prepare 1 cup cooked white or brown rice according to directions. Allow to cook while you are preparing other ingredients.

Pour broth into soup pot and place covered over 3/4 heat.

Cut the chicken into small cubes.

Cut carrots and celery stalks into 1/8 thick slices. Cut zucchini in half lengthwise then cut into 1/8 thick slices.

Finely mince the onion until you have 1/4 cup. Finely chop the parsley until you have 1/4 to 1/2 cup. Slice the green onion into 1/8 inch length pieces. Crush or mince the garlic cloves.

Add chicken and vegetables to boiling pot of broth. Cover. Bring back to a boil then lower the heat to bring to a high simmer. Cook for 15 minutes — keeping an eye on the soup to make sure it doesn’t boil over.

After 15 minutes, add a 1/2 cup to 1 cup of rice and cover and bring back to a high simmer. Then cook for another five minutes.

Congratulations!!! You’ve made quick chicken rice soup! Please go to StepByStepChef.com for dozens of other recipes and videos that will show you how to make more delicious soups and other dishes.


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