Light and easy meal ideas and recipes.

Chicken and Rice Soup

Calories: 310 WW Freestyle Points: 4
Chicken and Rice Soup

Nothing revolutionary here. I wish I could list a more fancy list of ingredients for this soup, but it's just really simple, tasty and filling. It makes a good dinner when I pair it with a nice big garden salad, my kids like it, and I can pack up leftovers for lunch the next day.


4 WW Freestyle points | 310 calories per serving. Recipe makes 6 two-cup servings.

Total Cook/Prep time: 2 hours


  • 1 whole chicken
  • 12 cups chicken broth (I used College Inn for this)
  • 6 medium carrots (sliced)
  • 6 stalks of celery (sliced)
  • salt and pepper
  • 1 cup white rice (measured dry)


Remove giblets from the center of the whole chicken and rinse.

Place the whole chicken, broth, carrots and celery in a large stockpot

Heat on high, until the broth comes to a boil, then lower the heat to a simmmer

Simmer approximately 1.5 hours

Remove the whole chicken from the pot and set aside in a bowl or platter

Use a fork to remove the skin and pull the meat from the bones of the chicken.

Add the shreded chicken meat back to the pot of soup

In a separate pot, cook the rice according to package directions

Add the cooked rice to the soup

Stir to combine it together and serve.



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