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Chicken Corn Rice Soup

Chicken Corn Rice Soup

As easy as this chicken corn rice soup is to make it’s that heartwarming delicious to eat. Great for any weeknight recipe and also great to make a large pot for a bigger group of hungry friends and family. Just make sure you have some bread to sop up every last drop.

 

This super easy soup is a staple in my house. It came about by using up leftover rotisserie chicken and white rice I had in the fridge from the night before. But, you can use any cooked chicken. White, dark, it all works. Sometimes I buy boneless chicken breasts on sale and use that. It’s a very informal and versatile soup recipe. It all will work.

My family really enjoys corn so I made that the main veggie in this soup recipe.

I have doubled and even tripled this recipe. I brought this along to a pot luck dinner last winter.

It just needed to be heated up when we arrived.

The soup was such a hit with everyone.

There was hardly anything left over in the large soup pot.

Someone else brought the bread and made sure to tell them that there needed enough for everyone there to be able to dip and dunk into their bowl of soup.

I got so many complements on this easy recipe and a bunch of the people there asked me for the recipe.

The next day I emailed the recipe over to all that asked for the recipe. Since then, a few have told me they make this recipe over and over again. It’s that easy to make and oh yea, it’s so warming and delicious too.

My kids and hubby really like this soup so much I do make it regularly.

At least every two weeks in the colder months and even during the spring and summer once in a while.

It does make a great lighter dinner on it’s own.

Sometimes I serve a small side salad first but, most of the time it’s just soup and lots of hearty bread to dunk away.

Hubby still likes saltines to crunch up in his bowl of soup so I make sure he’s got a bunch. But, of course, he still uses the bread at the end to get every last drop. 

I hope you give this is delicious hearty soup a try soon. It’s sure to be a winner around your house too. It’s so good!

 Chicken Corn Rice Soup

           Yields: 6 servings

 

 

What you’ll need to make this delicious chicken corn rice soup recipe…

 

Ingredients:

  • 1 tbsp olive oil or butter
  • 1/2 cup chopped onion or 1 small onion
  • 1 clove garlic chopped or 1/2 tsp garlic powder
  • 1/2 cup diced carrots, I used frozen
  • 2 stalks celery sliced thin
  • 2 cups frozen corn
  • 6 cups chicken stock, I used low sodium
  • 1 cup cold water
  • 1 – 2  cups cooked white or brown rice
  • 2 cups diced or shredded cooked chicken
  • 1 all natural chicken bullion with no MSG or this is what I use and love it for all my soups Better Than Bouillon Chicken Base, also comes in many other varieties and flavors 
  • 1/2 tsp smoked paprika, optional
  • 1/2 tsp sea or kosher salt to taste
  • 1/2 tsp white or black pepper

 

 

 

 

 

 

Here’s the easy-peasy way to make a pot of the wonderful soup..

 

Directions:

  1. Heat oil or butter in large pot, add onion and celery cook until softened. Add in carrots and corn. Cook a minute or so.
  2. Add in chicken stock, water, bullion and paprika if using. Bring to a boil. Cook for about 15 minutes.
  3. Add in rice and chicken. Taste for salt and pepper. Cook another 10 to 15 minutes, then serve up!

 

Before leaving, check out a few more delicious soup recipes…

Crockpot Tuscan Beef Barley Soup

Instant Pot Pasta Fagioli 

Shortcut Butternut Squash Soup Recipe

 

Chicken Corn Rice Soup

As easy as this chicken corn rice soup is to make it’s that heartwarming delicious to eat. Great for any weeknight recipe and also great to make a large pot for a bigger group of hungry friends and family. Just make sure you have some bread to sop up every last drop.

Ingredients

  • 1 tbsp olive oil or butter
  • 1 cup chopped onion
  • 1 clove garlic chopped or 1/2 tsp garlic powder
  • 1/2 cup  diced carrots, I used frozen
  • 2 stalks celery sliced thin
  • 2 cups  frozen corn
  • 6 cups chicken stock, I used low sodium
  • 1 cup cold water
  • 1-2 cups chicken stock, I used low sodium
  • 2 cups diced or shredded cooked chicken
  • 1 natural chicken bullion, with no MSG or, this is what I used Better Than Bouillon Chicken Base
  • 1/2 tsp smoked paprika, this is optional
  • 1/2 tsp sea or kosher salt to taste
  • 1/2 tsp  white or black pepper

Instructions

  1.  Heat oil or butter in large pot, add onion and celery cook until softened. Add in carrots and corn. Cook a minute or so. Add in chicken stock, water, bullion and paprika if using. Bring to a boil. Cook for about 15 minutes. Add in rice and chicken. Taste for salt and pepper. Cook another 10 to 15 minutes or so, then serve up!

     

 

Warm and oh so delicious

 

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Bye for now…

 

 

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