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Chicken Rice Soup

Icy cold winter days stir up my love for the warmth of a big hearty bowl of soup. This is one of our favorites and I love that hubby made it for lunch today. It was quickly scarfed up by all.

Chicken Rice Soup

Top 8 allergen free, coconut free, corn free


  • 2 TBS olive oil

  • 3 pounds of chicken, cooked & diced

  • 1 onion, chopped

  • 1 cup celery, chopped

  • 1 cup carrots, chopped

  • 2-3 garlic cloves, minced

  • 1/4 cup fresh parsley leaves, chopped

  • 1 tsp dry basil or 2 TBS fresh

  • 4 bay leaves

  • 2 cups zucchini or assorted veggies, diced

  • 12 cups chicken/veggie stock (or water)

  • 1 cup rice, soaked, rinsed and uncooked (optional)

  • salt & pepper to taste


In a large pot, heat olive oil on medium. Sauté onion, carrots, celery, garlic, parsley, basil and bay leaves for 5 minutes. Add in zucchini or assorted veggies and sauté for a minute. Add chicken, rice and stock/water. Bring to a boil and then reduce heat to simmer for about 20 minutes. Season to taste.


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