This Chicken, Bean, and Rice Soup is a fantastic way to repurpose leftover roast chicken, ensuring nothing goes to waste. Don't forget to use the carcass for an incredibly rich base that adds depth to the broth. Bursting with tender beans and fluffy rice, this dish is not only hearty but also a comforting choice that the whole family will enjoy.
Even if you're not working with leftovers, this soup is still a winner. Simply use chicken broth and cook up some succulent chicken thighs for a hearty bowl that's packed with protein and goodness. Each spoonful offers a delightful balance of flavours, making it a favourite for families and a reliable go-to when you need a quick and wholesome dinner option.
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Calories in Chicken Bean Rice Soup
This recipe serves 4 and is 342 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
Soup Base
- Roast Chicken Carcass: Provides a deeply flavoured broth with rich, savoury notes, making it an essential ingredient for the soup.
- Onion, Chopped: Adds sweetness and aroma, creating a fragrant base that enhances the overall flavour.
- Carrots, Chopped: Contribute natural sweetness and vibrant colour, balancing the savoury elements.
- Garlic, Finely Chopped: Introduces a fragrant kick that enhances the savoury profile of the broth.
- Salt and Black Pepper: Essential seasonings that elevate the flavours and ensure a well-rounded broth.
Soup
- Onion, Finely Chopped: Amplifies the flavour profile, ensuring every spoonful is aromatic.
- Carrot, Finely Chopped: Adds sweetness and a slight crunch to enrich the texture.
- Red Pepper, Finely Chopped: Provides colour and sweetness, adding a fresh element to the soup.
- Tomatoes, Peeled and Finely Chopped: Contribute acidity and richness, balancing the flavours.
- Ground Cumin, Ground Coriander, Cinnamon, Turmeric: This spice blend adds warmth, earthy tones, and depth to the flavour.
- Leftover Cooked Chicken: Makes the soup hearty and protein-rich, minimising waste.
- Mixed Beans (Drained): Adds creaminess and fibre, enhancing the nutritional value.
- Uncooked Long Grain Rice: Absorbs flavours and adds a delightful chewiness to the soup.
- Fresh Chopped Coriander: A garnish that provides a bright, herbal note and enhances presentation.
- Olive Oil Spray: Adds richness and helps sauté the vegetables, enhancing their flavours.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
Feel free to customise your soup by trying out these variations and substitutions to suit your taste and pantry!
- Protein Options: If you don't have leftover roast chicken, feel free to use shredded rotisserie chicken or cook fresh chicken thighs or breasts in the broth for a similar result.
- Bean Choices: While mixed beans work wonderfully, you can also use black beans, kidney beans, or pinto beans to suit your preference. Canned beans save time, but you can also cook dried beans for a more homemade touch.
- Vegetable Additions: Enhance the soup with additional vegetables like corn, zucchini, or spinach. These can be added during the cooking process for extra nutrition and colour.
- Spice Adjustments: Experiment with the spice blend by adding smoked paprika for a subtle smokiness or cayenne pepper for a bit of heat. You can also try fresh herbs like thyme or bay leaves for additional flavour.
- Broth Options: If you're not making the homemade broth from the carcass, store-bought chicken broth or stock works well to create a rich and flavourful base for your soup.
- Rice Variations: Long grain rice is a great choice, but you can swap it for brown rice or quinoa for a different texture and added nutritional benefits. Just be mindful of cooking times, as they may vary.
- Finishing Touches: For added creaminess, stir in a splash of coconut milk or a dollop of sour cream before serving. Alternatively, a squeeze of lime juice can brighten the flavours and add a refreshing twist.
Feel free to mix and match these variations to create a soup that suits your taste!
Making Homemade Broth
Creating a homemade broth using a leftover roast chicken carcass is a fantastic way to elevate your soup's flavour and nutrition. The bones, skin, and any remaining meat infuse the broth with rich, savoury notes that store-bought stock cubes etc simply can't match. As the carcass simmers, it releases gelatin, collagen, and minerals, resulting in a silky, nutrient-dense base for your soup. To make the broth, place the carcass in a pot with chopped onions, carrots, garlic, and fresh herbs. Cover with cold water, bring to a boil, then simmer for several hours to develop a deep flavour.
While making homemade broth does require some time, the incredible depth of flavour and health benefits it brings to your dish make it worth the effort. It's an excellent way to minimise waste and make the most of your roast chicken, ensuring your chicken and bean rice soup is not only delicious but also packed with nutrients!
More Low Calorie Soups
Love soup recipes? Check out some more of the featured soup recipes on Slimming Eats:
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Chicken, Bean, and Rice Soup
Yes, you can freeze the soup. Ensure it cools completely before transferring it to airtight containers or freezer bags. It's best to consume it within three months for optimal flavour and quality.
Store leftover soup containing cooked chicken in the fridge. Allow it to cool completely before transferring it to airtight containers. It's best consumed within three days to maintain freshness. When reheating, ensure the soup reaches a temperature of at least 75°C (165°F) to ensure it's safe to eat.
Yes, using stock cubes or ready-made broth is perfectly fine. While homemade broth offers a richer flavour, high-quality stock cubes can still create a delicious soup in less time. Just be mindful of the salt content when seasoning!
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Recipe Card
Chicken, Bean and Rice Soup
This Chicken, Bean, and Rice Soup is a fantastic way to repurpose leftover roast chicken, ensuring nothing goes to waste. Don’t forget to use the carcass for an incredibly rich base that adds depth to the broth. Bursting with tender beans and fluffy rice, this dish is not only hearty but also a comforting choice that the whole family will enjoy.
Ingredients
For the Soup Base:
- 1 roast chicken carcass
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, finely chopped
- Salt and black pepper
For the Soup:
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 red pepper, finely chopped
- 2 tomatoes, peeled and finely chopped
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of cinnamon
- ½ teaspoon of turmeric
- 300 grams (10.6 ounces) of leftover cooked chicken
- One can (400 grams / 14 ounces) of mixed beans, drained
- One-third cup (60 grams / 2 ounces) of uncooked long grain rice
- Salt and black pepper
- Fresh chopped coriander
- Olive oil spray
Instructions
- Prepare the Soup Base: Spray a large pot with olive oil spray and heat over medium-high heat. Add the chopped onion, carrots, and garlic, and sauté for a few minutes until softened. Break up the chicken carcass and add it to the pot.
- Add Liquid and Simmer: Cover the ingredients with 2 litres of water and season well with salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for approximately 1 to 1½ hours. (If you don’t have a chicken carcass, you can use 2 litres of chicken stock instead - made usiing bouillion, stock cubes or cartoned broth).
- Strain the Broth: Once the broth has simmered, drain the soup base through a sieve, reserving just the liquid/stock. Set aside the broth.
- Cook the Vegetables: Clean the pot and spray it with olive oil spray. Add the chopped onion, carrots, and red pepper, and sauté for about 5 minutes until softened.
- Combine Ingredients: Add the peeled and chopped tomatoes, mixed beans, and spices to the pot, stirring to coat everything evenly.
- Bring to a Boil: Pour in the reserved stock and bring the mixture to a boil. Reduce the heat and simmer for approximately 20 minutes. (If you prefer a thicker soup, you can ladle some of the soup and blend it at this stage to achieve your desired consistency.)
- Add Rice and Chicken: Stir in the uncooked rice and any leftover cooked chicken. Continue to simmer for about 20 minutes, or until the rice is cooked through.
- Final Touches: Stir in some freshly chopped coriander and adjust the seasoning with salt and black pepper as needed.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see FAQ
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 342Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 58mgSodium 323mgCarbohydrates 43gFiber 4gSugar 7gProtein 31g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Wendy Joy says
I attend a SW group in the UK and I LOVE your blog! I've made so many of the recipes and I've told lots of people about your great recipes. I made the chicken, bean and rice soup tonight. I was so tasty. Thanks again for all your recipes. I was looking to see what lasagne recipes you had and I might try the aubergine lasagne one this weekend. Keep posting! 🙂
Siobhan (Slimming Eats) says
thank you for spreading the word 😉
Francesca Hodge says
I made this last night and had it for lunch today and it was delicious. I think sometimes homemade soups can taste very homemade...just like boiled up veg. But this was so tasty and I think it helped that the stock was homemade too. Would recommend!