CHICKEN AND RICE SOUP

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: global
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, finely chopped; ¼ cup dry white wine; 6 cups chicken stock; 1 bay leaf; 1 Parmesan rind, optional; 2 ½ cups cooked shredded chicken; 1 cup cooked rice; ½ lemon, juiced; 2 tablespoons parsley, finely chopped; 2 tablespoons dill, finely chopped; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

chicken

leftovers, spring, summer, autumn, winter, soup

global

Yield: 4

Author: Katie Schenk

Chicken and Rice Soup

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A bright, comforting chicken and rice soup built from proper stock, finished with lemon and herbs to keep it balanced and quietly satisfying.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, finely chopped
¼ cup dry white wine
6 cups chicken stock
1 bay leaf
1 Parmesan rind, optional
2 ½ cups cooked shredded chicken
1 cup cooked rice
½ lemon, juiced
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly sweet.
Add the garlic and cook for 30 seconds, just until fragrant.
Pour in the white wine and simmer for 1 to 2 minutes, allowing it to reduce slightly.
Add the chicken stock, bay leaf, and Parmesan rind. Bring to a gentle simmer and cook for 20 to 30 minutes to develop the flavour.
Add the shredded chicken and rice, stirring gently to combine. Simmer for 5 to 10 minutes, just until heated through.
Remove the bay leaf and Parmesan rind. Stir in the lemon juice, then taste and adjust seasoning with salt and black pepper.
Finish with the parsley and dill. Serve warm.

Costs

Total Cost: $8.62 (if you count the cooked chicken and rice - or $4.32 if you are making those items specifically for this recipe)
Cost per Serving: $2.15 (or $1.08 if you're not counting the chicken and rice)

Costs determined in April 2026 with ingredients from Aldi, with the exception of the homemade chicken stock, and dill, salt and pepper from Whole Foods, and the bay leaf from Thrive Market. The cost of the parmesan rind was not included.

Nutrition Facts

Calories

434

Fat

17 g

Sat. Fat

4 g

Carbs

32 g

Fiber

2 g

Net carbs

30 g

Sugar

9 g

Protein

33 g

Sodium

912 mg

Cholesterol

77 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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