chicken, Recipes, Soup
Comments 2

Easy Peasey Chicken and Rice Soup 

Mmmm, who doesn’t like a yummy  chicken soup. Here I’m making it easy peasey, but you can bet it will still be over the top flavorful. I am using leftover frozen then thawed white rice to both simplify things and to use up ingredients  I have on hand.

Ha! I was expecting rain, but got this instead, sunny with more chance of sunny. All good, any weather is good soup weather! Highs in the low 60’s here in Riverside County, California, sunny and bright today, I shall take it, and this yummy soup. I sure hope you’ll give this recipe a whirl, it’s sooo very tasty. I think you’ll like it friends. 

Great product here, so good in soups.

(I set the frozen vegis out to defrost a bit, while the chicken, seasonings and broth cook and marry, before adding them to the soup) 

Yes, using what I have in stock 

and taking more shortcuts where I can today, why not?. 😊 (just happened to have these tasty bad boys on hand as well) so on they will go… 


  • 12 cups chicken broth
  • 2/3 boneless skinless chicken breasts (3 cups chopped)
  • 1/2 tsp garlic powder 
  • 1/8 tsp pepper
  • 1/4 tsp dried thyme 
  • 1/2 tsp onion powder
  • 1 1/2 tsp salt 
  • 2 bay leaves 
  • 1 can diced tomatoes (mine were seasoned, use any you like, plain would be fine)
  • 2 cups cooked white rice
  • 2 cups frozen vegis (here I use a a mixed bag… a carrots, peas, corn and greenbean mix) 

Soup’s on, or at least started here. 


  1. Place the chicken in a large stock pot 
  2. Add in the chicken broth and seasonings
  3. Combine well
  4. Bring the mixture to a boil
  5. Lower to simmer 
  6. Simmering on med. low, covered, for 20-30 minutes (depending on thckenness of the chicken breasts)
  7. Remove the chicken breasts, set them aside 
  8. Add into the broth the vegetables and tomatoes (with juice) 
  9. Cook the soup on low for about 15 minutes (while the chicken cools off a bit)
  10. Next carefully chop the chicken (it will still be hot) using tongs to hold the chicken down as you chop it
  11. Add in the chopped chicken and cooked white rice 
  12. Simmer the soup for about 20 minutes

Walla, an easel peasey and delicious Chicken and Rice Soup! 

This entry was posted in: chicken, Recipes, Soup


Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.


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