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12Ingredients
40Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 medium onion (finely chopped)
- 1 Tbsp. minced garlic
- 3 stalks celery (chopped)
- 3 medium carrots (peeled and chopped)
- 3 cups chicken (cooked, shredded)
- 7 cups chicken broth
- 2 cups cooked white rice
- 1 Tbsp. whole grain dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol55mg18% |
Sodium300mg13% |
Potassium510mg15% |
Protein22g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A80% |
Vitamin C10% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Luther 3 months ago
If you follow the recipe it has some flavor but I had to add 2 bay leaves and thyme to really get it flavorful. I put half the amount of rice cuz I like it more brothy and eventually the rice absorbed and it had a nice texture like congee!
Kimberly Grazulis 3 years ago
I have made this a few times and it’s always good - perfect comfort food for a cold night.
Taylor 4 years ago
Super yummy!! I used about half an onion and instead of whole carrots, I used 1 cup of the baby carrots I had on hand
Definitely a keeper!
Alexis Etzkorn 5 years ago
I added a lot of spices because it was a little too bland for me. Turned out great though!
Jennifer Padilla 6 years ago
Turned out great! I added some squash and had to cook rice and chicken separately before mixing but overall easy and good!
MikesMandy 7 years ago
This soup was great and easy to prepare! I made some adjustments by using 3 chicken thighs instead of breasts. I boiled the thighs in Better Than Bullion, and then used the leftover broth for the soup, making sure it added up to 7 cups as instructed. I did not use the Dijon mustard. Finally, I added extra white rice to our bowls after serving the soup. This way the pot did not lose its broth from so much rice sitting in it. Yum!
KristiAllen 7 years ago
It is the best chicken and rice soup I have ever ate. But I did modify it. After cooking it twice I continue to lower the amount of rice. The first time it was more like "Chicken and Rice with some broth". The second time I used 3/4 cup rice and it was "Chicken and Rice with more broth." But no biggie. Really good.
anthonyleewinn@gmail.com winn 7 years ago
I've made this a few times already. It's perfect comfort food. Not so difficult to make. I will make it every time I crave chicken rice soup.