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Healthy Chicken Rice and Bean Soup

A hearty, nutritious soup that should be made in large batches as a bowl at one meal just doesn't suffice!

Course Soup
Cuisine American
Keyword Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author Marina


  • 8 cups water
  • 1 pound boneless chicken cut into small nuggets or strips
  • 1 white onion-sliced
  • 3 cloves of garlic-chopped
  • 2 roma tomatoes-chopped
  • 1 cup uncooked pinto and white beans a mix or 1 cup cooked pinto beans and 1 cup white beans
  • 2 cups carrots- sliced into thin round circles
  • 1 cup fresh cilantro-chopped
  • 1 cup brown rice/ Indian Matta rice I used Matta rice
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 - 1 1/2 tsp freshly ground pepper powder
  • 1/8 th tsp chilli powder
  • Salt to flavor/season
  • The juice from 1 lemon


  1. If you're using uncooked pinto beans and white beans, pressure cook these separately with 2 cups of water and seasoned with salt and pepper. Once cooked through, set aside till ready to boil your soup.
  2. In a soup pot, throw everything into the same (except for the lemon juice and cilantro) and bring to a boil. Then reduce the heat and allow the chicken and rice to cook on a slow heat, with the soup simmering to allow the flavors to marry well.
  3. Once the chicken and rice are cooked, add the cilantro and take the pot off the stove.
  4. Add the lemon juice and stir before serving ladles full of this hearty, healthy soup.