Chicken, Brown Rice and Vegetable Soup

Here’s a NEW main course soup everyone will enjoy! It’s simple to make, super yummy and loaded with assorted vegetables, chicken and healthy brown rice. All these healthy ingredients make for a very hearty soup meal. Each large 2 cup serving has 258 calories and 3 grams of fat.
Chicken, Brown Rice and Vegetable Soup

Helpful Tips About this Recipe

Makes 14 cups total: 7 large main course servings (2-cups each)

Food Facts
Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who don’t like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Shopping Tips

My favorite rice to use is brown Basmati rice.  You can find it in most supermarkets. I bought it at Trader Joe’s. They also sell package of cooked brown rice. Or use your favorite brown rice.
You need a total of 10 cups of chicken broth (80 ounces) for this recipe. I like Swanson’s reduced-sodium. It’s available in 14.5 ounce cans or cartons in both 32 ounce and 48 ounce.
Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty. If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this soup.
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for a 2 cup serving
253 calories, 3g fat, 0mg chol, 25g prot, 33g carbs, 4g fiber, 915mg sod, 5g sugar
FAT FACTS: the skinny and fat facts are the same for this recipe.


Chicken, Brown Rice and Vegetable Soup

Chicken, Brown Rice and Vegetable Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 7
Calories 253 kcal


  • 1 cup dried brown rice, I like Basmati brown, see shopping tip
  • 1 (48 ounce) container Swanson’s reduced-sodium chicken broth
  • 1 (32-oz) container Swanson’s reduced-sodium chicken broth
  • 3 cups zucchini, sliced
  • 2 cups carrots, sliced or chopped
  • 2 cups celery, sliced
  • 2 cups leeks, sliced or 1 cup onions, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Fresh ground pepper, to taste
  • 3 cups (~12 ounces) cooked chicken breasts, diced


  • Prepare the rice according to package directions, in its own pot. Do not cook in the soup.
  • While the rice is cooking, prepare the soup. In a large pot, add all chicken broth. Bring to a boil. Stir in all the vegetables, sage, thyme and pepper.  Bring back to a boil, turn down to a simmer and cook uncovered for 15 minutes. Stir in cooked chicken and stir with a rubber spatula so the zucchini doesn’t get mushy.  Cook for 5 minutes more or until chicken is heated and vegetables are soft.
  • When rice is ready, stir into soup.
  • This soup freezes great.


Serving: 2cupsCalories: 253kcalCarbohydrates: 33gProtein: 25gFat: 3gSodium: 915mgFiber: 4gSugar: 5gPlus Points: 6
Tried this recipe?Let me know how it was!


  1. So easy and delicious! I figured out 2sp per cup on green plan and 3sp for 2 cups. The hardest part was cutting up the veggies.

  2. I’m so glad you enjoy this recipe, Dawn! And thanks for sharing the points. This is an older recipe I haven’t updated with blue and green yet.
    All the best,

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