Tested till perfect Cosy Chicken and Rice Soup
Cosy Chicken and Rice Soup
Photography by Yvonne Duivenvoorden

Cosy Chicken and Rice Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 12 oz 12ozboneless skinless chicken thighboneless skinless chicken thighs
  • 1 1leekleeks, diced
  • 2 2ribs celery, diced
  • 2 2carrotcarrots, diced
  • 1 1Yukon Gold potatoYukon Gold potatoes, peeled and diced
  • 1/2 1/2sweet potatosweet potatoes, peeled and diced
  • 3 3sprigs fresh thyme
  • 3 3sprigs fresh parsley
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupssodium-reduced chicken broth
  • 1/2 cup 1/2cupbasmati rice, rinsed
  • 1 cup 1cupfrozen peas
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In large Dutch oven, heat oil over medium-high heat; brown chicken. Remove and cut into chunks; set aside.

Add leek and celery to pan; cook over medium heat until softened, about 2 minutes. Add carrots, potato, sweet potato, thyme, parsley, salt and pepper; cook, stirring often, for 3 minutes.

Return chicken to pan along with any juices. Stir in broth and 4 cups water; bring to boil. Reduce heat and simmer for 5 minutes.

Stir in rice; cook until vegetables and rice are tender, about 13 minutes. Add peas. Discard thyme and parsley.

Nutritional Information Per serving: about

cal 345 pro 25g total fat 8g sat. fat 2g
carb 43g fibre 5g chol 71mg sodium 887mg
potassium 625mg

% RDI:

calcium 7 iron 17 vit A 117 vit C 27
folate 21
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