# Chicken, Carrot and Rice Soup

Chicken simmered with carrots, onion and rice, then shredded back into the pot with parsley.

45 min. Serves 4. 267 kcal per serving.

## What you need

- 400g fresh chicken breast
- 1 onion, chopped
- 250g carrots, sliced
- 100g long grain rice
- 1.2l water or chicken stock (stock cubes usually contain celery; use a gluten free one if you need to)
- Small handful of parsley, chopped

## How to make it

Chicken, Carrot and Rice Soup

1. **Step 1**: Put the chicken, onion, carrots and water or stock in a large pan and bring to a simmer.
2. **Step 2**: Simmer for 15 minutes, then add the rice.
3. **Step 3**: Simmer for 15 minutes more until the rice and carrots are tender and the chicken is cooked through, with no pink inside.
4. **Step 4**: Lift out the chicken, shred it with two forks and return it to the pan.
5. **Step 5**: Stir in the parsley and serve.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 267 kcal |
| Protein | 26 g |
| Carbohydrate | 29 g |
| Fat | 4 g |
| Fibre | 2.8 g |
| Sodium | 992 mg |

## Make it your own

- More protein: Stir in a tin of drained white beans or a handful of red lentils, add cooked chicken or tofu, or scatter seeds or chopped nuts on top.
- Softer textures: Cook the vegetables until very soft and blend until completely smooth.
- Less salt: Use a low salt stock or water, skip added salt and season with herbs, pepper and spices.
- Dairy free or vegan: Use an unsweetened plant milk, coconut or oat cream, and check any cheese alternative.
- More fibre: Add extra vegetables, beans or lentils, or serve with wholegrain bread.
- Low FODMAP: Use garlic-infused oil and the green tops of spring onions in place of onion and garlic.

This recipe fits these eating styles by the numbers and the ingredients: Low carb, High protein.

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Source: https://nomeriu.com/recipes/chicken-carrot-and-rice-soup
Last updated: 2026-09-24