Chicken Rice Soup Recipe

A warm, protein-packed, Chicken Rice Soup made with chicken simmered with vegetables and rice in broth or water, making it a savoury, nutritious appetizer or starter. The addition of butter blends well to provide a flavour boost.

Nutrition Information per serve

  • 126.0 kcal
  • 8.3 gm
  • 4.4 gm
  • 6.8 gm
    Total Fat
  • 0.5 gm
    Total Fiber
1/4 Shredded Cup(35.0 gm) Chicken, Breast
2.0 Chopped Tbsp(12.0 gm) Onion
1.0 Tbsp(6.0 gm) Corn Flour
1.0 Chopped Tsp(2.0 gm) Garlic
1.0 Tsp(5.0 gm) Soya Sauce
1/2 Tsp(2.0 ml) Vinegar
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(1.0 ml) Olive Oil
1.0 Tsp(4.0 gm) Butter
150.0 Ml(150.0 ml) Water
1/2 Tsp(2.0 gm) Rice
6.0 Ml(6.0 ml) Water
  • For soup

    In a pan, heat 1 tsp olive oil and 1 tsp butter.

  • Add 1 tsp chopped garlic, 1.5 tbsp chopped onion, 1/4 cup shredded chicken and saute.

  • Add 1/4 tsp salt, water, cornflour paste, 1 tsp soya sauce, 1/2 tsp vinegar and mix.

  • Now add the cooked rice and allow the soup to boil.

  • Serve the chicken rice soup piping hot.