Chicken Rice Diet Soup Recipes

How to Lose 15-20 Pounds by Eating Soup

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Chicken & Rice Soup

Total Time

recipe highlights

Nutritional Information

Makes: 6 servings

Serving size: 1 1/2 cups

  • Calories 175
  • Fat 4 g
  • Saturated fat 1 g
  • Mono Fat 2 g
  • Cholesterol 21 mg
  • Protein 15 g
  • Sodium 709 mg
  • Potassium 469 mg

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.

Easy Mexican Chicken and Rice Soup

This is my mother-in-law’s chicken soup. She is of Mexican descent and her soup is held in high esteem in our household.

As soon as the cold weather arrives, this soup goes into the weekly rotation. We never get tired of having it on the menu!

I’ve simplified and streamlined my mother-in-law’s recipe a bit. She usually starts by poaching a whole chicken and then makes Spanish rice to add to the soup, but in our busy world, it’s nice to be able to get dinner on the table in 20 minutes.

A key component to making this a “quick” dinner is having pre-cooked chicken that you can use for the base. I almost always have some leftover chicken hanging around, and if I don’t, I make sure I do by adding it to my weekly meal prep. I’ll either roast a whole chicken for Sunday supper and set aside some of the meat specifically for this recipe, or I quickly cook a few chicken breasts on their own so they’re ready to go into this soup.

With your chicken already done, you are on easy street. Cook some diced onion in olive oil, add a can of fire roasted diced tomatoes, some frozen corn, and a little rice, and stir in some chicken stock. Wait 20 minutes and dinner is ready. You have just enough time to check your email or read that article you’ve been saving.

What elevates this soup from boring to enticing are the garnishes, so don’t leave them out. A squeeze of lime, some cilantro leaves, and a pile of warm tortillas will make you almost as happy as my better half when he smells this soup on the stove.


I like to serve this soup with warm corn tortillas to dip and nibble between bites. There are two ways you can heat them up:

1 Heat over a gas burner: Turn a gas burner to medium-low. When the burner grate is hot, place a tortilla directly on the grate for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. A little charring at the edges adds flavor.

2 Heat in a skillet: Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and turn, as above.

Once warmed, wrap the tortillas in a tea towel or cloth napkin to keep them hot at the table and let everyone take tortillas from the pile as they want one.

Zero Belly Recipe: Easy Chicken and Rice Soup

This delicious lunchtime soup is ready in just 15 minutes!

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Zero Belly Recipe: Easy Chicken and Rice Soup

This delicious lunchtime soup is ready in just 15 minutes!

This delicious recipe for a lunchtime (or anytime) soup couldn't be easier. It's just one of the 150+ belly-flattening recipes in the best-selling new Zero Belly Cookbook!



1⁄2 rotisserie chicken

1 tbsp extra virgin olive oil

1⁄2 cup finely diced onion

1⁄2 cup finely diced celery

1⁄2 cup finely diced carrot

2 cups low sodium chicken broth

3 cups low sodium vegetable broth

1 tsp kosher salt

1⁄4 cup chopped fresh herbs (your choice)

1 cup cooked brown rice


Remove skin from rotisserie chicken. Pick meat, both white and dark, from the carcass and shred. Reserve 1⁄2 the meat for a future meal.

Heat olive oil over a medium heat in a 4-quart sauce pot. Add the onion, celery, and carrot, and cook until soft, about 5 minutes.

Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Turn down the heat and simmer for an additional 10 minutes.

Add the chicken, rice, and the fresh herbs, and simmer for another 5 minutes. Serve hot.

PER SERVING: 225 calories / 10 g fat / 18 g carb / 3 g fiber / 15 g protein

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