Chicken Vegetable Rice Soup Recipe


I love soup.

Steamy. Nourishing. Satisfying. Tasty.

Low in calories.

What’s not to love?

And after days and weeks of over-indulging, my body is craving light simple food.

Soup is a wonderful solution.

A steamy bowl of soup, like this chicken vegetable rice soup, for lunch or dinner is the perfect way to lighten up after holidays and vacations.

There are lots of ready-made soups available these days that taste pretty good. But nothing compares to homemade.

slim & chicken vegetable rice soup recipe

Slim & Delicious Chicken Vegetable Rice Soup

This delicious chicken vegetable rice soup recipe is a hybrid of two of my favorite soup recipes – one from Jamie’s Food Revolution Cookbook and the Meal-in-a-Bowl Soup from The Perfect Recipe for Losing Weight and Eating Great.

It’s brimming with simple good-for-you ingredients. I’m always amazed that something so simple can taste so delicious.


Slim & Delicious Chicken Vegetable Rice Soup Recipe
Prep time
Cook time
Total time
A simple, slim and delicious steamy meal-in-a-bowl that’s sure to satisfy.
Recipe type: Main, Soup
Serves: 6
  • 6 cups chicken broth
  • 1 can (14.5 ounces) petite diced tomatoes
  • 2 teaspoons olive oil
  • 1 medium-large onion, roughly chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 12 ounces shredded cooked chicken or turkey
  • 2 cups broccoli
  • 2 cups cauliflower
  • ⅓ cup long grain white rice
  • Salt & pepper to taste
  1. Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.
  2. Meanwhile, heat the oil in a Dutch oven or soup pot over medium-high heat.
  3. Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.
  4. Add the basil and thyme and stir until fragrant, about 1 minute.
  5. Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.
  6. Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minute
  7. Turn off the heat. Taste and add salt and pepper to taste. Serve.
Martha’s Notes
Nutritional Estimates Per Serving (1/6th, about 2 cups): 215 calories, 5 g fat, 18 g carbs, 3 g fiber, 24 g protein and 5 Points+Value.


If you liked chicken vegetable rice soup you might also like:

Simple Leftover Turkey Noodle Soup
Weight Watchers Simply Filling Slow Cooker Bean Cabbage Soup
Chicken White Bean Salsa Soup
Simple Garden Vegetable Soup

*PointsPlus® for chicken vegetable rice soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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