Chicken and rice soup


  • 2 boneless, skinless chicken breasts
  • 2 carrots, small chop
  • 2 celery, small chop
  • 1 onion, small dice
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup cooked rice
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste


  1. Pour the stock and water into a large soup pot and bring a light boil or simmer.
  2. Add the chicken (no need to chop, the whole breast is fine). Cover and cook for 10 minutes.
  3. Remove the chicken to a cutting board and add the carrots, celery, and onions to the pot. When the chicken is cool enough to cut, shred or cut it into bite sized pieces.
  4. Add the chicken, frozen vegetables, poultry seasoning and thyme to the pot. Simmer for about 5 minutes.


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