Hearty Chicken and Rice Soup


Prep time: 20 min
Cook time: 2 hours

If you have never made soup, you are seriously missing out. Let me recite the benefits. It is so much better for you than the can of soup you buy at the store. Real, hearty vegetables. Lean meat. Way less than a heart attack’s worth of salt. Best of all, you can cut out that pesky vegetable that you don’t like, but appears in every can of soup in what feels like a mass conspiracy against you.

And lets get real here. You never buy just one can of soup at the grocery store. Because one can of soup generally feeds one person, for one meal. And you need to lunch tomorrow.  So you buy two for each mouth you need to feed, and suddenly you are spending $25 on cans of soup!

Making soup is pretty fantastic. Joint the party using the recipe below, feel free to replace said pesky vegetable with something else, and enjoy a hassle free, cost effective, delicious dinner.


1/2 C carrots, diced
1/2 C onion, diced
1/2 C celery, diced
1/2 C green or red pepper, diced
1/2 C frozen peas
2 T olive oil
1 tsp butter
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1 tsp parsley
1 1/2 C chicken breast, cooked and shredded (about 3 medium sized breasts)
1/3 bismati rice, uncooked
4 C low sodium chicken broth
1 C water


1. In a frying pan, bring 2 C water to a boil. Reduce heat, add chicken, cover, and simmer for approximately five minutes, or until the chicken is cooked.

Chicken Cooking

Do not worry if the chicken is not completely submerged. It will still cook.

2. Dice the vegetables while the chicken cooks. Heat olive oil and butter on medium setting in a stock pot, and add vegetables as you chop. Add salt, pepper, thyme, and parsley. Allow the mixture to cook until the vegetables are tender and translucent, about 8 minutes.


Remember when I said real, hearty vegetables were one of the benefits of homemade soup? Look how beautiful this is. And healthy!

3. Shred chicken using two forks or a Kitchenaid.

You can shred the chicken easily in your Kitchenaid by placing it in the bowl with the paddle attachment, and run on low. It will shred the chicken perfectly.

4. Add shredded chicken, rice, chicken broth, and water to the stock pot. Bring the soup to a boil on medium-high heat, and then reduce to a simmer. Allow to simmer for about two hours.

Close up

This recipe is great to make a day ahead. When you are ready to eat it, simply heat up the entire stock pot on the burner’s medium setting. It takes about 15 or so minutes. Not only is it a great time saver, it allows the flavors more time to do their magic. I like to serve this meal with bread, brie, and hot pepper jam. Its just the thing to compliment this delicious, feel-good, soup!

Hungry for more great recipes? Explore more Lawyer in the Kitchen!


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