Quick and Easy Chicken and Rice Soup

Typically we aren’t a soup for dinner family, but I found this recipe on Pinterest a few years ago and it has become a fall/winter staple. I usually serve it with a salad and some homemade bread.

What you need:

1/4 cup of chopped carrots

1/4 cup of chopped celery

1/4 cup of  chopped onion

2 cans of chicken broth

1 box of Rice A Roni

1 lb or so of cut up chicken

1/4 cup of sour cream

What you do:

Simmer the carrots, celery and onion in a few tablespoons of oil until tender. I like the taste of onion, but they kinda upset my stomach…so I cook the onion in big pieces while I make the soup, then just pick the pieces out and throw them away.

carrots,celery, onion oil simmering

Once tender, add the broth and rice and bring to a boil…then simmer for 20 min.


Then add the chicken and sour cream. Mix it all around a bit and you are ready to go! Easy, delicious chicken and rice soup!


Since some people have been asking…we use Fiesta ware
for our “everyday” dishes. We have turquoise, cobalt and green! 🙂

This entry was posted in Eat it..


  1. Kenna says:

    We had this for dinner last night and it was delicious! It had so much flavor. I doubled the recipe and my family ate every last drop. Instead of sauteing the vegetables, I just added them to the broth and let it simmer for about 40 minutes. Next time I will try to saute them first. Thanks for sharing this gem!

  2. Heather says:

    Kenna, so glad you liked it! I never have leftovers here either..and my hubby isn’t a soup eater! Until this recipe that is 🙂

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