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Italian Chicken Rice Soup

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 1 can (49-1/2 ounces) chicken broth
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1-1/2 cups cubed cooked chicken
  • 2 tablespoons minced fresh parsley
  • 1/2 to 1 teaspoon dried thyme
  • 3 cups cooked rice
  • 1 teaspoon sugar


  • In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.
Nutrition Facts
1 cup: 143 calories, 2g fat (0 saturated fat), 19mg cholesterol, 898mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 10g protein.

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Average Rating:
  • meaganteal
    Oct 6, 2014

    Good, quick easy meal! Will add this to my weeknight rotation. I used canned chicken breast to speed things up.

  • sudiinkitchen
    Sep 11, 2013


  • nspoolstra
    Oct 17, 2011

    This is my daughter's favorite soup and one of my favorites. I use two cans of chicken (including broth) and I can throw this together in just minutes.

  • debbschaefer
    Oct 3, 2011

    This has become one of my favorite soups to make during the cold winter months. It has so much flavor and is so easy!

  • jkosnik
    Jan 21, 2009

    One of my favorites. Just had it again last weekend. This is one of the first recipes I made when I first subscribed to Quick Cooking in 2003. I made it 3 years ago for our church lenten meals and now they ask for it every year. Thanks, Julie Kosnik, LaPorte, IN

  • Patricia
    Jan 16, 2006

    No comment left