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Feel Good Chicken And Rice Soup

Feel Good Chicken And Rice Soup

Try whipping up a pot of this when someone you know is under the's super quick and easy!

  • Yield: 2 quarts, serving 6 to 8


  • 2 tablespoons chopped fresh parsley
  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 cup uncooked long-grain rice
  • 8 cups reduced-sodium chicken broth
  • 1/8 teaspoon crushed red pepper
  • 1 bay leaf
  • 1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
  • 1 teaspoon Baby Bam
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 1 1/2 cups chopped yellow onion
  • 2 tablespoons olive oil


  • Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes.
  • Add the garlic, salt, Baby Bam, Italian Essence, bay leaf, and crushed red pepper. Saute for 2 more minutes. (Do not allow the garlic to brown.)
  • Add the chicken broth and bring to a boil. Cover and reduce the heat to medium-low and simmer for 20 minutes.
  • Add the rice and stir well to combine. Cover and continue to simmer for 20 minutes.
  • Add the chicken and cook until just cooked through, about 5 to 6 minutes.
  • Add the parsley, stir well, and serve