Cancer Nutrition Consortium

Chicken and Rice Soup

A high protein, easy-to-swallow soup.

Serves 3.


  • 1 Tbsp Olive Oil
  • 1/2 Chicken Breast Diced; Fat removed
  • 1 Onion Diced
  • 1 Carrot Thinly sliced
  • 1 Celery Stalk Thinly sliced
  • 1 Garlic Clove Minced
  • 1 Tsp Dried Thyme
  • 1 Bay Leaf
  • 1 Qt Chicken Stock
  • 1/2 Cup Brown Rice
  • Salt and Pepper To taste


  1. Heat oil in a large pot. Add chicken and cook until no longer pink.
  2. Add in onion, celery, carrot, garlic, thyme, and bay leaf. Cook until starting to soften, about 5 minutes.
  3. Add broth and bring to boil. Stir in rice. Cover and simmer for about 45 minutes or until the rice is tender.
  4. Season with salt and pepper.

Nutrition Info

Calories: 314

Total Fat: 10g

Saturated Fat: 2g

Sodium: 606mg

Potassium: 620mg

Total Carbohydrate: 40g

Dietary Fiber: 3g

Protein: 15g

Posted on: February 10, 2015

By: Chef John Rico Griffone

Rico Griffone is a graduate of the Culinary Institute of America and has worked as a consultant for the Culinary Institute’s “Menu for Healthy Kids” Research Program.