Chunky Chicken Rice Soup
Submitted by JohnRia
Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.
YIELD
6 servingsPREP
5 minCOOK
25 minREADY
35 minGot leftover rotisserie chicken and a bag of frozen veggies? You’re 30 minutes away from steaming bowls of comfort that’ll feed the whole family. This is the kind of soup that saves frazzled weeknights when everyone’s hungry and nobody wants takeout.
Brown the cooked chicken cubes in a hot skillet to deepen the flavor, then build a simple but satisfying broth with chicken stock, water, and a hit of poultry seasoning. Toss in frozen mixed vegetables straight from the bag (no thawing needed for most of the cooking), simmer until tender, then kill the heat and stir in minute rice.
Five minutes of standing time and you’ve got fluffy rice suspended in savory broth, studded with colorful veggies and hunks of tender chicken. It’s the kind of meal that feels like a hug in a bowl without requiring an afternoon in the kitchen.
Pro Tips
- Use rotisserie chicken for maximum flavor with zero effort (the seasoned skin adds extra depth when you brown it)
- Add the minute rice OFF the heat and just let it stand covered for 5 minutes (cooking it in boiling liquid makes it gummy)
- Thaw the frozen vegetables slightly before adding if you want them to cook faster and more evenly
- Swap poultry seasoning for Italian herbs or curry powder to completely change the flavor profile
Ingredients
Directions
In a skillet, fry chicken in hot oil until browned.
Add broth, water, vegetables (thawed) and seasonings.
Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
Stir in Minute Rice and parsley; cover, remove from heat.
Let stand 5 minutes before serving.
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