WW Chicken Vegetables Rice Soup

A simple, slim and delicious steamy meal-in-a-bowl that's sure to satisfy.

  • 6 cups chicken broth
  • 2 large carrots, peeled and sliced
  • 1 medium onion, roughly chopped
  • 2 tsp olive oil
  • 1 can petite diced tomatoes
  • 2 cups broccoli
  • 12 ounces shredded cooked lean chicken (or turkey)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 2 stalks celery, sliced
  • 1-1 tbsp Salt & pepper to taste
  • 1/3 cup long grain white rice
  • 2 c cauliflower
  1. Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.

  2. Meanwhile, heat the oil in a Dutch oven, or soup, pot over medium-high heat.

  3. Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.

  4. Add the basil and thyme and stir until fragrant, about 1 minute.

  5. Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.

  6. Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minutes.

  7. Turn off the heat. Taste and add salt and pepper to taste before serving.

Recipe Notes

Serving size: about 2 cups

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

3 *SmartPoints (Green plan)

2 *SmartPoints (Blue plan)

2 *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutritional Info:

Amount Per Serving (1 /6th recipe, about 2 cups)

Calories 215Calories from Fat 45

% Daily Value*

Fat 5g8%Carbohydrates 18g6%Fiber 3g12%Protein 24g48%

 Percent Daily Values are based on a 2000 calorie diet.


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