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Chicken and rice soup

02 January 2017

Turn your leftover roast chicken into this easy and delicious chicken, sweetcorn and rice soup.

Chicken and rice soup
Chicken and rice soup

Preparation time

10 minutes

Cooking time

40 minutes




  • Reserved meat and carcass of roast chicken from Sunday
  • 1 large onion, chopped
  • 1 carrot, diced
  • ½ chicken stock cube
  • 1 tsp dried mixed herbs
  • 100g basmati rice
  • 195g can sweetcorn, drained


Place the chicken carcass, onion, carrot, stock cube and herbs in a large saucepan.

Pour over 2 litres water, bring to the boil, cover and simmer for 30 minutes.

Drain through a colander over a large bowl and remove all the bones and skin.

Add the remaining chicken meat pulled from the bones and vegetables back to the stock and return to the pan.

Bring back to the boil. Add the rice and sweetcorn, cover and cook for 10 minutes until the rice is tender. Season to taste and serve with crusty bread.

For more healthy recipes, visit Waitrose

Visit our Soup and stew recipes section for more delicious meal ideas, including Vietnamese chicken noodle pho and Greek avgolemono chicken and lemon soup.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.