We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Hearty Chicken Rice Soup

Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.

(1)
(0)
Save and Share
  • prep time 55 min
  • total time 55 min
  • ingredients 8
  • servings 4
 

Ingredients

1/2
cup sliced celery
2
frozen boneless skinless chicken breasts
3
cans (14 oz each) fat-free chicken broth with 33% less sodium
1/2
cup water
2
cups Green Giant® frozen mixed vegetables (from 1-lb bag)
3/4
cup uncooked instant white rice
1
tablespoon dried parsley flakes
2
teaspoons salt-free lemon and herb seasoning

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
  • 2 Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.
  • 1 Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
  • 2 Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.

EXPERT TIPS

toggle

Expert Tips

Purchase a bag of frozen boneless skinless chicken breasts to have on hand to make this soup. There's no need to thaw.

Regular white rice can be used in place of the instant rice but needs to be added with the chicken broth.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
230
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
770mg
770%;
Total Carbohydrate
31g
31%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
6%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.