This Chicken Artichoke & Rice soup has a bright, crisp flavor from the artichokes and lemon. It’s deliciously different from typical chicken and rice soup.
This recipe is low in W W points and calories and is a wonderful soup to have on hand. Consider doubling the recipe and prepare some in freezer-safe containers for a perfect meal prep for the week, or just to have when you are craving soup.
Tips for Making Artichoke & Rice Soup
This soup comes together quickly and is easy to prepare. Follow these tips to make the process even faster.
- Purchase a rotisserie chicken and use the chicken breast for making the soup. You will only need 2 cups for this recipe, so expect leftovers. After you remove the meat from the bone and shred it, save the remainder for another use such as WW chicken cobb salad.
- Feel free to bake or boil 2 plain chicken breasts if you’d prefer not to have leftovers or are just cooking for 1-2 people.
- For the lowest calories and WW points, use only white meat chicken breast meat in this recipe. If you use dark meat, the nutritional information will be different.
- For extra color and nutrition, add fresh baby spinach, kale or your favorite greens at the end of the cooking time to add extra veggies.
- Cook it your way! We have provided you with instructions for cooking this tasty soup in the slow cooker, on the stovetop, or in a pressure cooker.
- This recipe is a deliciously different twist on classic Chicken and Rice soup.
- This is a great recipe for when you have a cold or are feeling a bit under the weather.
WW Points for Weight Watchers Chicken, Artichoke & Rice Soup
This W W Chicken Artichoke & Rice Soup comes in at only 147 calories for a generous two-cup serving.
Click here to track the Chicken, Artichoke & Rice soup on the WW App.
For the lowest amount of calories and WW points, be sure to use the breast portion of the rotisserie chicken, not the dark meat.
This post is current – June 2023 for Weight Watchers Points.
Answers To Frequently Asked Questions
Here are answers to questions we receive most often.
I’ve never cooked with artichokes. What kind should I use?
You can use fresh, frozen, canned, or jarred artichokes. Just be aware that some varieties come packed in a pickling liquid. We suggest you use artichokes packed in water. Do not purchase artichokes packed in oil for this recipe.
What if I don’t eat rice?
You can substitute with cauliflower rice or even whole wheat pasta (just recalcuate WW points) instead. Why not add extra veggies to give the soup more substance without the rice? Try adding sliced zucchini, yellow squash or greens in the mix as well.
Does this soup freeze well?
Chicken Artichoke & Rice soup freezes beautifully. It’s perfect for meal prep as well because it makes a total of 16 cups – 2 cups per serving. Freeze 2-cup portions in freezer-safe containers and have a delicious option for lunch or dinner.
The rice in this soup will get somewhat soft when you thaw and reheat it, but it’s still delicious. If you plan to freeze this soup, consider using wild rice, which has the firmest texture of any rice.
Crockpot/Slow Cooker Instructions for Artichoke & Rice Soup
- In a crockpot or slow cooker, add all ingredients except the rice.
- Turn the crockpot on HIGH and cook for 3 hours.
- Add the rice. Cook for 1 more hour.
- Serve and enjoy.
Stovetop instructions for making Weight Watchers Chicken Artichoke & Rice Soup
- Place all ingredients except rice into a large soup pot. Put on the stove over high heat and bring to a rolling boil.
- Turn heat down to medium and simmer (tiny boil) for 15 minutes.
- Add rice. Once the soup is boiling again, place the lid firmly on the stove and simmer until the rice is done – about 45-50 minutes. (Steam cooks rice, so only lift the lid when necessary and be sure the soup is boiling.)
- Once the rice is soft, remove from the heat and serve.
Instant Pot Instructions for Chicken Artichoke & Rice Soup
- Place all ingredients in the inner chamber of the Instant Pot or pressure cooker. Close and lock the lid.
- Press the “Soup” button.
- If using brown rice, cook for 20 minutes.
- If using brown and wild rice, cook for 30 minutes. (Note: Actual cook time will be longer because it will take about 10 minutes to come to pressure before it cooks.)
- Carefully do a quick release, and when pressure is completely released, then remove the lid.
- Stir soup and serve.
Get ready to enjoy a new and different recipe for Chicken, Artichoke & Rice Soup. Great for a potluck, and company-worthy served with a side salad or homemade bread.
The Holy Mess Chicken, Artichoke, and Rice Soup
Ingredients
- 1 diced onion Large
- 1 tbsp minced garlic or 2 tbsp onion powder
- 1 cup diced carrots
- 2 cups diced celery
- 2 cups boneless skinless chicken breasts use rotisserie chicken – breast meat only
- 4 cups chicken broth
- 2 cups water
- 2 tsp Italian seasoning
- 3/4 cup brown rice or use wild rice or a mixture, dry measure
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper Dash – optional
- 1 tbsp lemon juice
- 2 cans artichoke hearts, drained and chopped 14 oz each
Instructions
Slow Cooker Instructions
- In a crockpot, add all ingredients except the rice.
- Turn the crockpot on HIGH and cook for 3 hours.
- Add the rice. Cook for 1 more hour.
- Serve and enjoy.
Stove Top Instructions:
- Place all ingredients except rice into a large soup pot.
- Put on the stove on burner over high heat and bring to a rolling boil. Turn heat down to medium and simmer (tiny boil) for 15 minutes.
- Add rice. Once soup is boiling again, place lid on firmly and simmer until rice is done, about 45-50 minutes. (Steam cooks rice, so only lift the lid when necessary and be sure soup is boiling.)
- Once rice is soft, remove from heat and serve.
Instant Pot (Pressure Cooker) Instructions:
- Place all ingredients in the inner pot of the Instant Pot or pressure cooker. Close and lock lid.
- Press the "Soup" button. If using brown rice, cook for 20 minutes. If using brown and wild rice, cook for 30 minutes. (Note: Actual cook time will be longer because it will take about 10 minutes to come to pressure before it cooks.)
- Carefully quick release the pressure, then remove lid. Stir soup and serve.
Delicious, the only thing I changed was I squeezed half a lemon for the lemon juice.