Chicken and Rice Soup

12 50 292
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 6
Chicken and Rice Soup
Health Rating


1 tbsp Extra virgin olive oil
454 gm Chicken thighs, boneless, skinless
1/2 cup White wine
454 gm Carrots (peeled and chopped)
227 gm Celery (chopped)
1 large White onion (chopped)
5 clove(s) Garlic (peeld and chopped)
1 tsp, ground Thyme, dried
4 cup Chicken broth (stock)
2 cup Partly skimmed milk, lactose free, 1% M.F.
2 cup Brown rice, medium-grain, cooked
1/2 tsp Salt


In a large soup pot heat olive oil over medium high heat. Add chicken thighs and brown on both sides, about 4-5 minutes each. You might have to cook the chicken in a couple batches because you don’t want to crowd the pot. Remove chicken and set aside. In the same pot add the wine to deglaze the pan. Then add carrots, celery, onion, garlic, and thyme. Cook for about 5 minutes or until fragrant and they softened a bit. While the vegetables are cooking chop the chicken into bite size pieces. Add chopped chicken, rice, chicken stock, and milk into pot. Bring to a boil then let simmer for about 20 minutes. Add in the salt and pepper. Give it a taste. Add more salt and pepper if needed. Serve in bowls and grate parmesan/Romano cheese on top

Tip: This soup can be made completely ahead of time and stored in the refrigerator or frozen. You can freeze in larger containers or freeze using the muffin pan freezer method for portion control. Reheat in microwave or on stove.

Nutrition Facts

Per Portion

Calories 292
Calories from fat 68
Calories from saturated fat 13.2
Total Fat 7.6 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.9 g
Cholesterol 58 mg
Sodium 839 mg
Potassium 775 mg
Total Carbohydrate 32 g
Dietary Fiber 4.2 g
Sugars 10.0 g
Protein 20.8 g

Dietary servings

Per Portion

Grain 0.6
Meat 0.8
Milk 0.3
Vegetables 2.4

Energy sources

Recipe from: