Any Hungry Husky

May 1, 2020

One-Pot Chicken and Rice Soup (gf)


Chicken (or beans), canned

Green beans, canned

Onion and/or garlic

Carrots, canned


Chicken (or vegetable) broth

*you can add whatever vegetables you have on hand


1. Add ½ cup of rice and 1 cup of broth to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 20 minutes.

2. Remove the outer layer of onion/garlic. Chop as much onion and/or garlic as you like into fine pieces.

3. Rinse and drain the chicken/beans. Rinse and drain canned vegetables.

4. Add the onion and/or garlic, chicken/beans, vegetables, and the rest of the broth to the same pot with the cooked rice. Stir.

5. Warm for at least 5 minutes over low heat.

Any excess can be refrigerated for up to 3 days or frozen for up to 1 month in an airtight container—filled to 1-inch below the top of the container—without the rice.


Made possible in part by the Mary Gates Scholarship