30-Day No Takeout Challenge


Roast Chicken and Rice Soup

roast-chicken-rice-soup Photo: Christopher Testani; Styling: Alma Melendez


  • 5 cups lower-sodium chicken broth
  • 2 small carrots, peeled and thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups
  • 1/2 cup chopped dill leaves
  • 1 1/2 cups cooked brown rice
  • 1 lemon, in wedges


  1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).

  2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).

  3. Squeeze in lemon juice to taste and serve hot.

  • Prep Time:
  • Cook Time:

  • Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup.
  • Yield: Makes: 4 servings (serving size: about 2 cups soup)

Nutritional Information

Calories per serving: 290
Fat per serving: 4.5g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 38g
Carbohydrate per serving: 21g
Fiber per serving: 2g
Cholesterol per serving: 89mg
Iron per serving: 2mg
Sodium per serving: 274mg
Calcium per serving: 35mg

Good to Know

Rice and chicken is a classic duo, but add them to low-sodium broth mixed with soft veggies, and you have a warm-your-tummy soup that satisfies.

This Recipe Is