Easy Chicken and Rice Soup

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1 (2-pound) rotisseries chicken
1 onion, coarsely chopped
2tablespoons butter
1 (7-ounce) package Spanish-style rice and vermicelli pasta mix (such as Rice-A-Roni)
1 handful chopped spinach or arugula


  1. Remove meat from chicken and shred. Place chicken bones, skin and juices in a Dutch oven and cover with water. Add onion. Bring to a boil, reduce heat and simmer 2 to 4 hours. Strain. (You should have 6 cups broth; add water to equal 6 cups, if necessary.) Return broth to pot. Add shredded chicken.
  2. Heat butter in a saucepan. Add rice and pasta mix along with seasoning packet; sauté 2 minutes. Add to chicken mixture. Simmer, covered, 30 minutes. Add 2 cups water if soup is too thick. Add a handful of spinach or arugula just before serving. Makes about 10 cups; serves 8.

Nutritional Info *per serving

  • Calories 244
  • Fat 13g
  • Cholesterol 70mg
  • Sodium 821mg
  • Carbohydrate 20g
  • Fiber 1g
  • Protein 16g