Chicken and Rice Soup Recipe

This easy and quick chicken and rice soup is full of delicious flavor with the addition of lemon and parmesan.

Course Soup, Soup Main Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 157kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

10 cups chicken broth
2 Tbsp olive oil
3 tsp garlic minced
1 onion diced
1 lemon zested
2-3 cups cooked shredded chicken
1 cup Minute® White Rice
1 cup Chicken broth
1/2 tsp red pepper flakes
1/3 cup Parmesan cheese shredded
1/4 cup chives chopped

Instructions

Bring 1 cup chicken broth to a boil. Add in 1 cup minute rice, cover and turn off heat and allow to sit for 5 minutes. Fluff with fork.
Put olive oil into a pan and cook onion and garlic until onion softens.
Combine chicken broth, diced chicken, lemon zest, onion mixture and crushed red pepper into pot.
Bring to a boil and simmer for 5 minutes.
Add in cooked rice.
Top with parmesan cheese and chives.
Salt and pepper to taste

Notes

If you want to add some vegetables and keep the soup easy and quick I would recommend adding in some frozen vegetables such as a carrot and pea mixture or frozen broccoli or some fresh mushrooms.

Can I use other rice? Minute rice just makes the soup quicker to put together but if you prefer to use regular rice that is fine. I like to use basmati or jasmine rice and cook it in the Instant Pot if not using Minute Rice.

Nutrition